Mamma Mia Thats A Semifreddo Recipe Italianfoodcom

MAMMA MIA! THAT'S A SEMIFREDDO!

Steps:

• Preheat your oven to 325 degrees.
• Cream the butter until light and fluffy. Add the well beaten egg, blanched almonds, sugar, extract, spices and flour. Mix until the mixture is well combined.
• On a lightly floured surface roll the almond cookie dough to 1/4 inch thick and cut with round cookie cutters dipped in flour. Place the almond cookies onto a parchment lined baking sheet.
• Bake the almond cookies at 325 degrees for 8 to 10 minutes or until lightly browned.
• Meanwhile, toast the additional chopped nuts in a nonstick pan over medium heat.
• When the cookies come out of the oven, spritz or drizzle hot cookies with Amaretto, then allow cookies and nuts to completely cool. Completely. Really. Keep your mitts off of them! :) (This is where the extra 20 minutes of no-work time comes from.).
• Pour the toasted, chopped nuts onto a plate. Then take one cookie and spread a scoop of gelato (about 1/8 cup, although you can certainly use more if you would like!) onto it and top with another cookie. Roll the sandwich in the toasted nuts so that they stick to the exposed gelato on the edge.
• You can eat these right away, or place in the freezer, wrapped in plastic wrap, for a yummy treat later. The serving size is entirely dependent on the size you cut your cookies. Remember to cut two for each sandwich.

COFFEE SEMIFREDDO

Steps:

• Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
• Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
• Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
• Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
• Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

MAMMA MIA! THAT'S A SEMIFREDDO!

Steps:

• Preheat your oven to 325 degrees.
• Cream the butter until light and fluffy. Add the well beaten egg, blanched almonds, sugar, extract, spices and flour. Mix until the mixture is well combined.
• On a lightly floured surface roll the almond cookie dough to 1/4 inch thick and cut with round cookie cutters dipped in flour. Place the almond cookies onto a parchment lined baking sheet.
• Bake the almond cookies at 325 degrees for 8 to 10 minutes or until lightly browned.
• Meanwhile, toast the additional chopped nuts in a nonstick pan over medium heat.
• When the cookies come out of the oven, spritz or drizzle hot cookies with Amaretto, then allow cookies and nuts to completely cool. Completely. Really. Keep your mitts off of them! :) (This is where the extra 20 minutes of no-work time comes from.).
• Pour the toasted, chopped nuts onto a plate. Then take one cookie and spread a scoop of gelato (about 1/8 cup, although you can certainly use more if you would like!) onto it and top with another cookie. Roll the sandwich in the toasted nuts so that they stick to the exposed gelato on the edge.
• You can eat these right away, or place in the freezer, wrapped in plastic wrap, for a yummy treat later. The serving size is entirely dependent on the size you cut your cookies. Remember to cut two for each sandwich.