Ingredients:
- 1 1/2 Cup Shelled Salted Pistachios / 6 1/2 Ounces
- 1 Cup Sugar
- 6 Large Egg Whites
- 2 Cup Chilled Heavy Cream
- 1/4 TSPN Almond Extract
Directions:
Pulse 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.
Beat 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.
Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
Fold 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.
Print recipe: Pistachio Semifreddo
