- 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 - see note)
- fresh fruit or extra Amaretto, to serve (defrosted frozen strawberries are excellent)
A note on cookies
If you’re using a smaller cookie like a biscotti, you probably want to double the cookies. I always use the almond biscotti from Urban Fair (it says Italia In Tavola - Cantucci alle mandorle biscotti on the package). I use half the package (about 16 biscotti), saving the second half for my next dessert.
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 lined pan, doing your best to evenly distribute the cookie chunks. 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. Semifreddo means “partly cold,” not rock hard.
Source: Iced p. 146.