Pistachio Semifreddo

• 1 1/2 cups shelled salted pistachios (6 1/2 ounces)
• 1 cup sugarsugar
• 6 large egg whitesegg
• 2 cups chilled heavy creamcream
• 1/4 teaspoon almond extractalmond-extract

1. 01Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
2. 02Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
3. 03Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
4. 04Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.

Sign in and stock your pantry to see what you have for this recipe.