Name: Festive Almond Walnut Semifreddo Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 8 h 30 min
Cuisine: Italian
Ingredients: 4 egg yolks; 60 ml water; 60 g granulated sugar; 1 tsp ground cinnamon; ¼ tsp ground cloves; pinch nutmeg; 1 tsp vanilla paste or seeds from 1 vanilla pod, or 1 tsp vanilla extract, or 1 tsp vanilla essence; 40 g almonds; 40 g walnuts; 30 g golden raisins chopped; 30 g regular raisins chopped; 250 ml whipping cream cold (whip it with 4 tbsp icing sugar if you're skipping the raisins); almonds chopped; walnuts chopped; raisins chopped; icing sugar

There’s something truly magical about the creamy texture and warm spice blend in this Festive Almond Walnut Semifreddo Recipe. It’s the kind of dessert that makes holiday gatherings feel extra special, combining crunchy nuts and sweet raisins in a silky frozen treat.

The image shows a rectangular light beige dessert on an old silver tray with delicate patterns, sitting on a white marbled surface. The dessert looks like it is one solid layer with a fluffy, slightly rough texture. The top surface is covered with a mixture of chopped nuts and golden raisins, sprinkled with powdered sugar. In the background, there is a soft focus of stacked white plates and a white cloth, adding a gentle, calming effect. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Almond Walnut Semifreddo Recipe
Top Tip
How to Serve Festive Almond Walnut Semifreddo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Almond Walnut Semifreddo Recipe

Why You'll Love This Recipe

I love making this Festive Almond Walnut Semifreddo Recipe because it strikes the perfect balance between festive warmth and refreshing coolness. It’s a dessert that feels both fancy and approachable—ideal for impressing guests or treating yourself quietly at home.

Rich & Creamy Texture: The whipped cream mixed with egg yolks creates a melt-in-your-mouth semifreddo that’s light yet satisfying.
Festive Flavors: Cinnamon, cloves, nutmeg, and vanilla add cozy holiday notes that complement the nuts beautifully.
Crunch & Sweetness: Toasted almonds, walnuts, and raisins give texture and bursts of sweetness to every bite.
Make-Ahead Wonder: This dessert freezes well, so you can prepare it days in advance—a lifesaver during busy celebrations.

A rectangular cream-colored dessert sits on an ornate silver tray with floral patterns and two handles. The dessert has one visible layer covered with chopped nuts and raisins on top, lightly dusted with powdered sugar that also sprinkles the tray and nearby white cloth. The dessert looks smooth and creamy with a light tan color beneath the topping. The tray, cloth, and dessert are placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Festive Almond Walnut Semifreddo Recipe plays a distinct role, creating a harmonious mix of flavor, texture, and balance. Using good-quality nuts and fresh spices really sets this dessert apart.

Flat lay of whole brown eggs with clean shells, small white ceramic bowl of clear water, small white ceramic bowl of granulated sugar, small white ceramic bowl of ground cinnamon powder, small white ceramic bowl of ground cloves powder, small white ceramic bowl with a pinch of nutmeg powder, small white ceramic bowl with vanilla seeds, a handful of whole raw almonds, a handful of whole raw walnuts, small white ceramic bowl of golden raisins, small white ceramic bowl of dark raisins, small white ceramic bowl of cold whipping cream, small white ceramic bowl of icing sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg yolks: They form the rich base and add structure when cooked with syrup—key to the smooth, custard-like texture.
Water and sugar: Make a simple syrup that gently cooks the yolks to achive safety and volume without curdling.
Ground cinnamon, cloves, nutmeg: Warm spices that bring festive cheer and depth.
Vanilla paste (or extract): Adds mellow fragrance and sweetness to balance the spice.
Almonds & walnuts: Roasting nuts intensifies their flavor and adds a pleasant crunch to contrast with the creamy semifreddo.
Golden raisins & regular raisins: Chopped raisins offer bursts of fruity sweetness and texture inside the frozen dessert.
Whipping cream: Lightly whipped and folded in for that melt-in-your-mouth softness and to lighten the dense egg mixture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Festive Almond Walnut Semifreddo Recipe is how easy it is to make your own tweaks. I’ve experimented with adding different nuts or dried fruit, and it always turns out delicious!

Variation: I sometimes swap out the walnuts for pecans or hazelnuts to vary the flavor and add a buttery note I've come to love.
Dietary tweak: If you want to skip the raisins, adding a little extra powdered sugar to the cream helps keep the sweetness balanced.

Step-by-Step: How I Make Festive Almond Walnut Semifreddo Recipe

Step 1: Toast the Nuts

Preheat your oven to 180°C (350°F) and toast those almonds and walnuts for 5-8 minutes until they’re lightly golden and fragrant. Trust me, roasting the nuts first amplifies their flavor and brings out a wonderful crunch that complements the creamy base. Let them cool completely before chopping so they don't melt the semifreddo mix later.

Step 2: Prepare the Pan

Line a 22x11 cm bread pan with baking paper that's been trimmed to size. Here’s a trick: rub a tiny bit of vegetable oil on the pan before lining it, then smooth the paper with a kitchen towel—this helps the paper stick and makes unmolding a breeze.

Step 3: Make the Egg Yolk Base

Start beating the egg yolks on low speed just to keep a skin from forming. Meanwhile, bring the water and sugar to a boil in a small saucepan—look for the sugar to dissolve fully and then boil vigorously. Pour the hot syrup slowly down the side of the bowl while whipping the yolks on high speed. Keep beating until the mixture triples in volume and cools to room temp. This step adds lightness and keeps the semifreddo airy but rich.

Step 4: Fold in Nuts, Raisins & Cream

Fold your chopped toasted nuts and raisins gently into the egg yolk mixture using a spatula—fold, don’t stir vigorously to keep the air trapped inside. Then, whip the cold cream until it’s glossy with soft peaks, and fold that in carefully too. This folding technique has saved me from accidentally deflating the mixture more than once!

Step 5: Freeze & Garnish

Pour the semifreddo mix into your prepared pan, smooth the top and freeze for at least 8 hours or overnight. When unmolding, I like to carefully lift it out using the baking paper—if you didn’t line with paper, dip the pan briefly in warm (not hot) water and flip it out. Then sprinkle chopped nuts, raisins, and a dusting of icing sugar on top for that festive look.

Top Tip

Making semifreddo can seem intimidating, but these tips from my own attempts will help you nail this Festive Almond Walnut Semifreddo Recipe every time.

Slowly add the syrup: Pour the hot sugar syrup gradually to the yolks while beating—pouring it too fast can scramble the eggs.
Don’t overwhip cream: Stop whipping when cream is glossy with soft peaks; overwhipped cream can turn grainy and ruin the texture.
Fold carefully: Use gentle folding motions to keep the airiness intact—this makes the semifreddo light, not dense.
Use fresh nuts and spices: I’ve found that fresher ingredients give so much more flavor, especially the vanilla and toasted nuts.

How to Serve Festive Almond Walnut Semifreddo Recipe

Garnishes

I like topping the semifreddo with extra chopped almonds, walnuts, and raisins right before serving for a fresh crunch and visual appeal. A light dusting of icing sugar adds a delicate sweetness and a snowy holiday vibe—perfect for festive tables.

Side Dishes

This semifreddo pairs wonderfully with a cup of spiced mulled wine or hot apple cider. For something lighter, fresh berries or a simple raspberry coulis contrast the creamy texture beautifully and bring a pop of color to your plate.

Creative Ways to Present

For holiday parties, I like serving slices on individual dessert plates drizzled with warm caramel sauce and garnished with a sprig of fresh mint. Sometimes, setting small slices in festive glasses with whipped cream layers turns it into an elegant parfait that guests love.

Make Ahead and Storage

Storing Leftovers

I store any leftover semifreddo tightly wrapped with cling film or in an airtight container in the freezer. This keeps it from picking up any freezer odors and maintains that smooth texture. It’s best enjoyed within a week for the freshest taste.

Freezing

Freezing this dessert works really well—you actually want it well frozen for the ideal semifreddo texture. Just make sure to cover it tightly to avoid ice crystals forming on the surface. I usually prep it two to three days ahead of time during the holidays for less kitchen stress.

Reheating

Since semifreddo is served frozen, reheating isn’t really needed. To serve, just let it sit at room temperature for 5-10 minutes to soften slightly so it scoops easily without melting too fast.

Frequently Asked Questions:

Can I make this Festive Almond Walnut Semifreddo Recipe dairy-free?

Yes! You can substitute the whipping cream with full-fat coconut cream whipped until fluffy. The texture will be slightly different but still delicious and festive.

How do I know when the egg yolk mixture is ready?

The egg yolk mixture is ready when it triples in volume, becomes pale and thick, and cools to room temperature. It should feel light and airy to the touch.

Can I use other nuts besides almonds and walnuts?

Absolutely! Pecans, hazelnuts, or pistachios make great alternatives. Just roast them gently and chop as instructed.

How far in advance can I make this semifreddo?

You can make this semifreddo up to 3 days in advance and keep it well-wrapped in the freezer. This makes it perfect for holiday planning.

Final Thoughts

This Festive Almond Walnut Semifreddo Recipe isn’t just a dessert—it’s become part of my holiday traditions because of its ease, elegance, and all those cozy flavors. I’m confident you’ll enjoy making it as much as I do, and it’ll surely become a crowd-pleaser at your festive table. So grab those almonds and walnuts, and let’s create some holiday magic together!