Best Almond Semifreddo Recipes

HAZELNUT AND ALMOND MACAROONS WITH ORANGE SEMIFREDDO

Steps:

• Make macaroons:
• Preheat oven to 200°F. Line a large baking sheet with parchment paper. Draw or trace 12 (3-inch) circles 1 inch apart on parchment and turn paper over on baking sheet.
• Put egg whites in a metal bowl set over a pan of simmering water and gently whisk constantly until barely warm. Remove bowl from heat and beat whites with a pinch of salt with an electric mixer until they just hold soft peaks. Gradually add 1/2 cup superfine sugar, beating until whites just hold stiff, glossy peaks. Fold in remaining 1/4 cup sugar, then nuts.
• Transfer meringue to pastry bag and pipe 12 rounds of meringue inside drawn circles on parchment. Bake in middle of oven until dry to the touch and crisp, about 1 1/2 hours. If macaroons are not crisp after 1 1/2 hours, turn off oven and let stand in oven 30 to 40 minutes more. Peel macaroons off parchment and transfer to a rack to cool (macaroons may stick if cooled on paper).
• Make semifreddo:
• Finely grate enough zest from oranges to measure 1 1/2 teaspoons. Squeeze 2 cups juice.
• Whisk together yolks, sugar, and potato starch in a 1-quart heavy saucepan. Gradually add juice, whisking until smooth. Cook over moderate heat, whisking constantly, until thickened and registers 170°F on an instant-read thermometer, 5 to 6 minutes. Pour through a very fine sieve into a metal bowl and stir in zest. Set bowl in a larger bowl of ice and cold water and stir occasionally until mixture is cold.
• Freeze in ice-cream maker until soft-frozen. Spread semifreddo on flat (bottom) side of 6 macaroons and top with remaining macaroons, flat sides down. Wrap each in plastic wrap and freeze until ready to serve.
• Make wine syrup:
• Remove zest from orange with a vegetable peeler, then remove any white pith from zest. Julienne zest. Squeeze 1 tablespoon juice.
• Cover zest with cold water in a small saucepan and bring to a boil. Drain in a sieve and rinse under cold water. Pat dry.
• Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• While caramel is cooking, bring wine and zest to a boil in a small saucepan. Tilt caramel pan and carefully pour in wine with zest (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Stir in orange and lemon juices, then cool.
• Let filled macaroons soften 20 to 25 minutes at room temperature, then serve with wine syrup.

WHITE CHOCOLATE TOASTED ALMOND SEMIFREDDO

Steps:

• Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.
• In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute. Chill almonds until cold.
• In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat.
• In another metal bowl beat eggs with sugar to combine. Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140°F. on an instant-read thermometer. Continue beating over simmering water 3 minutes (for egg safely) and remove from heat. Beat in chocolate, vanilla, and almond extract.
• In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly. Fold in almonds and pour mixture into prepared pan. Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.
• Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices. Cut slices crosswise into thirds and serve with Lemon Rhubarb Cake Roll.

TANGERINE SEMIFREDDO WITH SALTED ALMOND BRITTLE

Steps:

• For brittle:
• Coat large rimmed baking sheet with 1 tablespoon butter. Combine sugar, corn syrup, 1 cup water, and 1/4 teaspoon salt in heavy large saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns amber and thermometer registers 330°F to 340°F, about 10 minutes. Remove from heat; immediately stir in remaining 1 tablespoon butter, then almonds and baking soda (mixture will bubble). Working quickly, pour mixture out onto prepared baking sheet. Using offset metal spatula, quickly spread mixture into irregular 15x10-inch rectangle. Sprinkle 1 teaspoon sea salt evenly over brittle. Cool brittle completely at room temperature until firm, about 2 hours. DO AHEAD: Can be made 1 week ahead. Break brittle into irregular pieces and store in airtight container.
• Coarsely chop enough brittle to measure 1 1/2 cups; store in airtight container while making semifreddo mixture.
• For semifreddo:
• Line 9x5x3-inch metal loaf pan with 2 layers of plastic wrap, leaving generous overhang on all sides. Fill large bowl with ice cubes and water. Whisk egg yolks, 1/2 cup sugar, tangerine juice, and tangerine peel in medium metal bowl. Set bowl with yolk mixture over saucepan of simmering water. Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160&Deg;F, about 3 minutes. Remove bowl from over hot water and set over bowl with ice water. Using electric mixer, beat mixture until thick and cool, about 3 minutes. Remove bowl from over ice water.
• Beat cream in another large bowl until peaks form; set aside. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold 1/3 of egg whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Fold in whipped cream in 2 additions until just incorporated.
• Spread 1/3 of semifreddo mixture (about 3 cups) evenly in loaf pan. Sprinkle 3/4 cup chopped brittle evenly over. Repeat layering with half of remaining semifreddo mixture; sprinkle remaining 3/4 cup brittle over, then spread remaining semifreddo mixture over (loaf pan will be very full and mixture will extend slightly over top of pan). Fold plastic wrap overhang over semifreddo to cover. Freeze overnight. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For sauce:
• Bring tangerine juice and honey to boil in heavy small saucepan over medium-high heat, stirring occasionally. Boil until mixture is syrupy and reduced to generous 1/3 cup, stirring often, about 10 minutes. Transfer to bowl; cool completely. Stir in tangerine segments. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Invert semifreddo onto platter. Remove plastic wrap. Dip large knife into hot water, wipe dry, then cut semifreddo crosswise into 1-inch-thick slices, dipping knife into water and wiping dry as needed. Place 1 slice on each plate. Spoon tangerine sauce alongside semifreddo and serve.
• Ingredient tip:
• Maldon sea salt has soft, pyramid-shaped crystals and a mild flavor. It's available at some specialty foods stores and from igourmet.com.

ALMOND PRALINE SEMIFREDDO WITH GRAPPA-POACHED APRICOTS

Steps:

• For semifreddo:
• Line a lightly oiled 8 1/2-by 4 1/2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Lightly oil a baking sheet.
• Cook 1/3 cup sugar in a dry small heavy skillet over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until a deep golden caramel.
• Stir in almonds to coat and scrape onto baking sheet. Cool, then break into pieces. Pulse in a food processor until praline is finely ground (do not grind to a paste).
• Beat eggs and remaining 1/4 cup sugar with a pinch of salt in a 2-quart metal bowl set over a pot of simmering water using a handheld electric mixer at high speed until tripled in volume and very thick, about 8 minutes. Remove bowl from heat and continue to beat until mixture is cooled to room temperature, about 5 minutes. Stir in extract.
• With cleaned beaters, beat cream until it just holds stiff peaks. Fold about one third of whipped cream into egg mixture to lighten, then fold in remaining cream and all but 1 tablespoon praline gently but thoroughly (reserve 1 tablespoon praline for garnish). Spoon into loaf pan and freeze, covered, until firm, at least 6 hours.
• Poach apricots:
• Bring water, sugar, and zest to a simmer in a 12-inch heavy skillet, stirring until sugar has dissolved. Simmer 5 minutes. Add grappa and return to a simmer. Toss apricots with lemon juice, then put, cut sides down, in grappa syrup and simmer 5 minutes. Turn apricots over and simmer until just tender, 1 to 3 minutes more.
• Transfer apricots with a slotted spoon to a 13-by 9-inch dish, arranging them in 1 layer. Boil syrup in skillet until reduced to about 1/2 cup, about 3 minutes, and pour over apricots. Cool to room temperature.
• Uncover semifreddo and invert onto a chilled platter, using plastic wrap to help pull it from mold. Sprinkle reserved praline on top. Slice semifreddo crosswise and serve with apricots and syrup.

TOASTED ALMOND SEMIFREDDO

Steps:

• It is easier to use a handheld mixer for this but a sturdy wire whip or ballon whisk can definitely be used with good results. Make sure that if doing so, enough time is allowed for the eggs and sugar to expand voluminously.
• Put the egg yolks into a large glass or metal bowl. Add the sugar, do not ever allow raw egg yolks to sit with sugar on them, without being whisked immediately.
• Stir in the corn syrup, liqueur, and salt. Beat well. Put over a bowl of lightly simmering water.
• Beat for seven or eight minutes, or until light and well increased in volume.
• Remove from heat. Continue beating to room temperature. No longer use the mixer. Fold in the 1/2 cup almonds. Set aside.
• Whip the cold cream with vanilla until rather stiff, but not butter. Fold into the almond mixture until very little, or no white remains.
• Put into a 13x9 inch glass or china baking dish. Freeze at least four hours, covered with plastic film.
• Scoop servings into chilled bowls and top each with some of the remaining almonds and chopped chocolate.

MEYER LEMON AND SPANISH ALMOND SEMIFREDDO

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest into mixer and mix lightly. Meanwhile grind the almonds in the food processor or multi-food chopper. Pour the almonds into the egg and sugar mixture and mix lightly.
• In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks. When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture.
• Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.

HONEY AND ALMOND SEMIFREDDO

Steps:

• Combine the egg yolks, sherry, honey, and 1 tablespoon of the sugar in the top of a double boiler or in a large stainless steel bowl. Set over the bottom of the double boiler filled with a few inches of boiling water, making sure the bottom of the bowl does not touch the boiling water. With a whisk or handheld electric beaters, whisk the mixture over medium-high heat until it is pale, thick, and frothy, about 5 minutes; the mixture should form a ribbon when you lift the whisk. Remove from the heat and chill in an ice bath.
• In a large bowl, whisk the heavy cream to soft peaks.
• In another bowl, whisk the egg whites to soft peaks. Add the remaining 1 tablespoon sugar gradually and whisk to stiff peaks.
• Gently fold the whipped cream into the cooled egg yolk mixture, then fold in the beaten egg whites and 1/2 cup of the almonds. Divide the mixture among eight 8-ounce coffee cups. Tap the cups on a work surface to settle the mixture, then smooth the tops with the back of a spoon. Sprinkle with the remaining chopped almonds. Freeze until firm, about 2 hours. Take out of the freezer 5 minutes before serving to soften slightly.

ALMOND SEMIFREDDO

Steps:

• 1 Line a 9 × 5 × 3-inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends. Chill the pan in the freezer. At least 20 minutes before you are ready to whip the cream, place a large bowl and the beaters of an electric mixer in the refrigerator. 2 When ready, remove the bowl and beaters from the refrigerator. Pour the cream and vanilla into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. Return the bowl to the refrigerator. 3 In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, about 2 minutes. 4 In a large mixer bowl, beat the eggs with the mixer on medium speed until foamy, about 1 minute. Slowly beat the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes. 5 With a flexible spatula, gently fold the whipped cream into the egg mixture. Gently fold in the cookie crumbs and chopped almonds. 6 Scrape the mixture into the prepared loaf pan. Cover securely with the plastic wrap and freeze 4 hours up to overnight. 7 Unwrap the pan. Invert a serving plate on top of the pan. Holding the plate and pan together, invert them both. Lift off the pan and carefully remove the plastic wrap. Sprinkle with the sliced almonds. 8 Cut into slices and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.