Almond Granita

• 14 ounces almond paste, broken into pieces
• 2 1/4 cups whole milk
• Pinch cinnamon
• About 20 amaretti cookies, crushed into small pieces and crumbs

1. In a saucepan combine 4 cups of water, the almond paste and milk.
2. As it heats, use the back of a spoon or a potato masher to crush and dissolve the paste.
3. When the mixture begins to steam -- before it boils -- take it off the heat.
4. Let cool slightly, then carefully whiz with an immersion blender until the paste is fully incorporated.
5. Pour into a cheesecloth-lined sieve set over a bowl.
6. Let drain completely, without pressing the solids.
7. When cool, add a pinch of cinnamon.
8. Pour into a shallow baking pan, and freeze.
9. 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.
10. Repeat several times over the next 2 hours, until the granita is fully frozen but broken into shards.
11. 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.

almond paste, milk, cinnamon, amaretti cookies

Taken from cooking.nytimes.com/recipes/9663 (may not work)