Ingredients:

• 2 egg whites,(room temp.)
• 1/2 c. confectioners' sugar
• 2 tsp. instant coffee
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 2 tsp. almond extract
• 1/2 c. sugar (granulated)
• 1/2 c. almonds, (coarsely chopped)
• 2 c. heavy cream

Preparation:

Beat egg whites until foamy. Beat in coffee and salt. Beat in granulated sugar, a little at a time. Beat until stiff peaks form when beater isslowly raised. In a medium bowl (clean beaters), beat cream with confectioners' sugar just stiff. With wire whisk or rubber scraper, gently fold cream mixture into egg whites along with vanilla and almond extracts. Fill paper tortoni cups or use bowl champagne glasses. Sprinkle top of each with the toasted almonds.( To toast almonds, spread nuts on cookie sheet in a single layer and toast in 350°F/ 175°C oven for 10-15 minutes). Freeze until firm. let stand 5 minutes at room temperature before serving. Serves about 10.