Amaretti Semifreddo With Chocolate And Toasted Almonds
- 2-1/2 ounces, weight Amaretti Cookies (about 25 Cookies), Coarsely Crushed (about 1 1/4 Cups)
- 3 Tablespoons Almond Liqueur, Such As Disaronno, Divided
- 1/4 cups Coarsely Chopped Salted Or Unsalted Roasted Almonds
- 2 ounces, weight Bittersweet Chocolate, Chopped Into Small Chunks
- 1/2 cups Heavy Cream
- 1 pint Premium Vanilla Ice Cream, Softened Slightly (microwave On High Power For 15 To 30 Seconds)
- Place cookies in a medium bowl. Drizzle 2 tablespoons of the almond liqueur over the cookies; toss to coat. Add almonds and chocolate; toss to coat again. Whip cream and remaining 1 tablespoon almonds liqueur to stiff peaks in a medium bowl; set aside. Fold softened ice cream into cookie mixture until completely incorporated. Gently fold in cream. Spoon into goblets and serve or cover and freeze until ready to serve.
almond liqueur, ubc, weight bittersweet chocolate, heavy cream, vanilla ice cream
Taken from tastykitchen.com/recipes/desserts/amaretti-semifreddo-with-chocolate-and-toasted-almonds/ (may not work)