Amaretto Cookie Semifreddo with Hazelnut Cream and Dark Chocolate

• 20 amaretto cookies, divided (plus extra for garnish)
• 2 pints The Fresh Market Cappuccino Gelato, softened at room temperature for 10 minutes
• 3/4 cup The Fresh Market Hazelnut Cream, softened
• 3 oz The Fresh Market 85% Cacao Dark Chocolate Bar, finely chopped, divided
• 1 orange, zested
• 1 cup fresh raspberries
• 1/2 tsp flaky sea salt, plus more to finish

1. Prep the pan and cookies. Line a small loaf pan with plastic wrap or parchment paper, leaving enough overhang to fold over the top later. Roughly crush 16 of the 20 amaretto cookies, divided (plus extra for garnish) into coarse crumbs — think larger chunks for texture verses dust.

2. Layer the base. Press half of the crushed cookies into an even layer on the bottom of your pan. Spread half of the cappuccino gelato on top in an even layer, working quickly so it doesn't melt.

3. Add hazelnut cream and chocolate. Dollop half of The Fresh Market hazelnut cream over the gelato layer and swirl gently with a knife. Scatter over half of the 3 oz dark chocolate, finely chopped, divided and half of the 1 orange, zested.

4. Build the second layer and freeze. Repeat with the remaining cookies, gelato, hazelnut cream, chocolate, and orange zest to build a second layer. Fold the plastic wrap or parchment paper over the top and freeze until firm, at least 4 hours or overnight.

5. Unmold and finish. Unwrap and invert the semifreddo onto a serving board, slicing with a warm knife if using the loaf pan. Top with fresh raspberries, a few extra crushed amaretto cookies, and a generous pinch of flaky sea salt. Serve right away.

Recipe developed by Chef Anna Rossi @annarossiofficial