Ingredients

• 12 ounces fresh raspberries (or 12-ounces frozen raspberries, thawed), divided
• 1 quart vanilla gelato (or ice cream), lightly softened, divided
• 2 tablespoons almond liqueur (recommended: Amaretto), divided
• 2 teaspoons orange zest, divided
• Ice
• 4 Italian macaroon cookies (recommended: Amaretti), divided

Instructions

1. Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur, and 1 teaspoon orange zest. Pulse the blender until the mixture is combined. Add about half a tray of ice and blend until smooth.
2. Divide the smoothie between 2 highball glasses and continue making the other 2 smoothies with the remaining ingredients. Crumble the macaroon cookies over the top of the smoothies. Serve with long spoons and a straw.