Almond Granita

Ingredients

• 14 ounces almond paste, broken into pieces
• 2 ¼ cups whole milk
• Pinch cinnamon
• About 20 amaretti cookies, crushed into small pieces and crumbs

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    307 calories; 17 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 7 grams protein; 6 milligrams cholesterol; 68 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 8

Preparation

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. 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 1 1/2 tablespoons crushed amaretti cookies in the bottom of a glass, followed by a serving of granita, and top with 2 more tablespoons crushed cookies.

About 3 hours