1 c. crushed almond biscuits
3/4 c. cream
1/4 c. sifted powdered sugar
Dash of salt
1 c. whipping cream
1 tbsp. dark rum or brandy
1/4 c. unsalted toasted almonds
Foil muffin cups

Blend first 4 ingredients and let stand for 1 hour. Beat the whipping cream and fold in the biscuit mixture until well blended. Add rum or brandy and blend. Pour into foil muffin cups and garnish with toasted slivered almonds. Freeze. Makes 12 regular or 48 mini muffins.

For crushed almond biscuit crumbs use equal portions of Stella Doro Anginetti and Stella Doro Almond Toast and process into crumbs with food processor using the metal blade.