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1
For the crust: Put an oven rack in the center of the oven.
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2
Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray.
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3
Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.
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4
In a food processor, blend the biscotti and hazelnuts together until finely ground.
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5
Add the melted butter and pulse until the crumbs are moistened.
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6
Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan.
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7
Bake for 8 to 10 minutes until the edges of the crust are golden.
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8
Cool the pan on a wire rack for 20 minutes.
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9
For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth.
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10
Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
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11
Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes.
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12
Put the bowl into a larger bowl of iced water to cool completely.
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13
In another medium bowl, using an electric mixer, beat the cream until thick.
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14
Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks.
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15
Mix 1/4 of the cream into the cooled custard.
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16
Using a spatula, gently fold the remaining cream into the custard.
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17
Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky.
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18
Spoon the mixture onto the prepared crust.
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19
Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days.
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20
Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan.
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21
Unfold the parchment paper and invert the semifreddo onto a platter.
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22
Peel off the paper and cut into 1-inch thick slices.
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23
Serve on chilled plates.
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24
Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet.
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25
Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted.
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26
Cool completely before using.
