Pistachio Semifreddo

ingredients

• 1 1/2 cups shelled salted pistachios (7/8 cup)
• 1 cup sugar
• 6 large egg whites
• 2 cups chilled heavy cream
• 1/4 teaspoon 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 quarts dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.

Cooks' note: The egg whites in this recipe are not cooked, which may be of concern if salmonella is a problem in your area.