Almond Granita

Recipe from A Voce

Adapted by Amanda Hesser

Total Time
About 3 hours
Rating
3(13)
Notes
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Ingredients

Yield:Serves 8
  • 14ounces almond paste, broken into pieces
  • 2¼cups whole milk
  • Pinch cinnamon
  • About 20 amaretti cookies, crushed into small pieces and crumbs
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

297 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 7 grams protein; 59 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan combine 4 cups of water, the almond paste and milk. As it heats, use the back of a spoon or a potato masher to crush and dissolve the paste. When the mixture begins to steam -- before it boils -- take it off the heat. Let cool slightly, then carefully whiz with an immersion blender until the paste is fully incorporated. Pour into a cheesecloth-lined sieve set over a bowl. Let drain completely, without pressing the solids.

  2. Step 2

    When cool, add a pinch of cinnamon. Pour into a shallow baking pan, and freeze. Check after about 30 minutes; when it begins to get icy, use the back of a large spoon to press down on the mixture and break it into pieces. Repeat several times over the next 2 hours, until the granita is fully frozen but broken into shards. To serve, place 1½ tablespoons crushed amaretti cookies in the bottom of a glass, followed by a serving of granita, and top with 2 more tablespoons crushed cookies.

Ratings

3 out of 5
13 user ratings
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Cooking Notes

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Garrett

The amaretti cookies produced something that was too sweet for me and my guests. It had a very overpowering amaretto flavor. I may try it again with a different type of cookie.

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Credits

Adapted from A Voce in New York

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