A Sweet And Sophisticated Amaretto Ice

Todd and Kim Tamori live in Aina Koa with their three children. Todd has 10 years’ experience as a property sales agent for Geico, where he is able to determine the best way to assist each client with their property insurance needs. This customized approach to insurance gives Todd a sense of fulfillment, as does his daily interaction with the public, which he particularly enjoys. He feels that Geico shares a great deal of the credit for his job satisfaction, since it creates a wonderful working environment because of its progressive and customer-oriented management approach.

In addition to bringing up three young children, Kim also enjoys helping people, often when they need it most, as a professional social worker. In their spare time, the couple enjoys taking their children to Disneyland. Todd loves to watch football and is an ardent fan of the Philadelphia Eagles.

It is a pleasure to dedicate this column to a family as vibrant and dedicated to helping others as the Tamoris.

Disaronno Originale, a brand of Amaretto liquor, has been in production since the early 1900s and claims to have the original secret formula that has been unchanged since 1525. The liquor is a blend of apricot kernel oil, burnt sugar, pure alcohol, and a blend of secret herbs and fruits. It contains no almonds, according to the company, and is safe for those with allergies to nuts.

Another famous brand that has been in production since 1851 with a family recipe dating from the 1700s is Lazzaroni Amaretto. Its recipe is based on macaroons and has a delicate almond/apricot flavor.

Amaretto can be served with or without ice, and is added to several mixed-drink cocktails as well as coffee. Amaretto cookies also can be found in specialty shops and have a delicate almond flavor that goes well with desserts and coffee.


* 4 cups hot espresso coffee
* 2/3 cup granulated sugar
* 1 tablespoon plus 1 teaspoon amaretto liquor
* light whipped cream
* mint leaves, for garnish
* wafer cookies or Amaretto cookies, or your own favorite cookie

In a large bowl, mix the hot espresso, amaretto and sugar until all sugar melts. Pour the mixture into a glass 9-by-13-inch baking dish, let cool to room temperature and freeze until ice crystals form. Using a fork, stir the ice into the center of a baking dish. Continue freezing and stirring every 30 minutes. Total freezing time is about three to four hours, until the mixture is fluffy and crystalized. Cover with foil and keep in the freezer until you are ready to serve.

To serve: Use fancy dessert dishes or martini glasses on small plates. Scoop the frozen dessert into glasses and top with whipped cream and a mint leaf.

Serve with two cookies alongside on the plate.

Makes eight servings.