ounces fresh raspberries, divided
quart vanilla gelato (or ice cream), lightly softened, divided
tablespoons almond liqueur, divided
teaspoons orange zest, divided
Italian macaroon cookies, divided
1. Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur, and 1 teaspoon orange zest. 2. Pulse the blender until the mixture is combined. 3. Add about half a tray of ice and blend until smooth. 4. Divide the smoothie between 2 highball glasses and continue making the other 2 smoothies with the remaining ingredients. 5. Crumble the macaroon cookies over the top of the smoothies. 6. Serve with long spoons and a straw.