Mamma Mia! That's a Semifreddo! Recipe

Name: Mamma Mia! That's a Semifreddo!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; 1 egg, well beaten; ⅓ cup finely chopped blanched almond; ½ cup granulated sugar; ½ tablespoon ground nutmeg; ½ tablespoon lemon zest; 2 tablespoons almond extract or 2 tablespoons vanilla extract; 2 cups all-purpose flour; 2 tablespoons Amaretto; ½ cup chopped pistachios or ½ cup almonds; 1 pint vanilla gelato

Servings: persons

½ cup butter
1 egg, well beaten
⅓ cup finely chopped blanched almond
½ cup granulated sugar
½ tablespoon ground nutmeg
½ tablespoon lemon zest
2 tablespoons almond extract or 2 tablespoons vanilla extract
2 cups all-purpose flour
2 tablespoons Amaretto
½ cup chopped pistachios or ½ cup almonds
1 pint vanilla gelato

1
Preheat your oven to 325 degrees.
2
Cream the butter until light and fluffy.
3
Add the well beaten egg, blanched almonds, sugar, extract, spices and flour.
4
Mix until the mixture is well combined.
5
On a lightly floured surface roll the almond cookie dough to 1/4 inch thick and cut with round cookie cutters dipped in flour.
6
Place the almond cookies onto a parchment lined baking sheet.
7
Bake the almond cookies at 325 degrees for 8 to 10 minutes or until lightly browned.
8
Meanwhile, toast the additional chopped nuts in a nonstick pan over medium heat.
9
When the cookies come out of the oven, spritz or drizzle hot cookies with Amaretto, then allow cookies and nuts to completely cool.
10
Completely.
11
Really.
12
Keep your mitts off of them!
13
:) (This is where the extra 20 minutes of no-work time comes from.
14
).
15
Pour the toasted, chopped nuts onto a plate.
16
Then take one cookie and spread a scoop of gelato (about 1/8 cup, although you can certainly use more if you would like!)
17
onto it and top with another cookie.
18
Roll the sandwich in the toasted nuts so that they stick to the exposed gelato on the edge.
19
You can eat these right away, or place in the freezer, wrapped in plastic wrap, for a yummy treat later.
20
The serving size is entirely dependent on the size you cut your cookies.
21
Remember to cut two for each sandwich.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup butter, 1 egg, well beaten, ⅓ cup finely chopped blanched almond, ½ cup granulated sugar, and more.

Yes, Mamma Mia! That's a Semifreddo! falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mamma Mia! That's a Semifreddo!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions