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Feb 07, 2009 at 10:17PM vs Feb 08, 2009 at 09:31AM
Amaretti Semifreddo
- 1 1/4 c. whipping cream
- 2/3 c. icing sugar
- 4 eggs, separated
- 1/4 c. Amaretto
- 1/2 c. chopped almonds, toasted
- 8 amaretti biscuits (biscotti or any kind of almond cookie)
- fresh fruit or extra Amaretto, to serve
Whip the cream, then cover and refrigerate.
Beat the icing sugar and the egg yolks in a bowl until pale and creamy. Whisk the egg whites separately until firm peaks form.
Crush the biscuits by putting them in a plastic bag and whacking at them with a hammer. Don't crush them into a powder - you still want them pretty chunky.
Stir the Amaretto, toasted almonds, and crushed biscuits into the egg yolk mixture, then carefully fold in the chilled cream and the egg whites.
Line a loaf pan with plastic wrap or parchment paper. Tip: if you grease the loaf pan with a light coating of olive oil the parchment paper will stick down really well.
Pour mixture into the pan and cover. You could also do it in individual moulds. Freeze for 5 hours or until solid but not rock hard. It will take a long time to freeze because of all the Amaretto.
Serve with fruit on top or with a drizzle of Amaretto. If you have frozen it overnight, let it soften for 10 minutes before serving. Semifroddo means "partly cold," not rock hard.
Serves 7.
Source: [Iced p. 146](http://books.google.com/books?id=02YG2aTL89MC&client=safari).