Biscuit Tortoni

Ingredients
4 egg whites
1 cup sugar
1/3 cup water
2 cups heavy cream
1 tsp. vanilla
Almond extract
1/3 cup blanched almonds

Directions
In bowl of electric mixer, let egg whites war to room temperature. Combine ¼ cup water with the sugar in a small saucepan. Cook over low heat, stirring, until sugar is dissolved. Bring to boiling over medium heat; boil, uncovered and without stirring to 236º or until syrup spins a 2” thread when dropped from spoon. Meanwhile, at high speed, beat egg whites with dash of salt until stiff peaks form when beater is slowly raised. Pour hot syrup in thin stream over egg whites, beating constantly until mixture forms very stiff peaks when beater is raised. Refrigerate, covered, 30 minutes. Meanwhile, bake almonds 350º until toasted 8-20 minutes. Finely grind almonds and blend in 2 tsp. almond extract. Set aside. Beat cream with ¼ tsp.
almond extract and vanilla until stiff. With spatula fold into egg-white mixture until thoroughly combined. Spoon into 18 paper lined muffin cups. Sprinkle with almond mixture; top with a cherry. Freeze briefly and then covered and keep frozen until ready to serve.