Red, White, and Blue-berry Semifreddo Sandwiches

Recipe by Mathew Rice 

The Fourth of July makes me think of two things: those desserts made to look like the American flag by frosting a pound cake with Cool Whip or whipped cream and making a pattern with blueberries and strawberry slices, and ice cream.

This creation combines both of those things in a fun, handheld dessert. When I tasted the Catskills Provisions Raw Wildflower Spring Honey, my mind immediately went to blueberry for pairing.

The blueberry cookies have traditional dried blueberries and freeze dried blueberries in them for different textures. And they get their softness from the honey in the dough.

I chose to include a recipe for honey semifreddo as the filling since not everyone has an ice cream maker. I also used pre-made strawberry jam for the hidden centers to save time, but homemade is always better.

The cookies right out of the oven.

Cutting the semifreddo into rounds to fit onto the cookies.
Hiding the red centers!

The Recipe


2 sticks (8 ounces) unsalted butter
1 1/4 cups sugar
1/4 cup Catskill Provisions Raw Wildflower Spring Honey
2 eggs
1 teaspoon vanilla extract
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon nonfat dried milk powder
1/2 cup dried blueberries
1/2 cup freeze dried blueberries

In the bowl of an electric mixer, combine the butter, sugar, and honey. Cream on high speed until the mixture goes from yellow to white, about 5 minutes.

Add the eggs, one at a time, followed by the vanilla. Mix to combine.

Stir together the flour, cream of tartar, baking soda, salt, and milk powder. Add slowly to the creamed mixture. Mix on low speed only until the flour disappears. Add both kinds of dried blueberries and barely mix to combine.

Chill overnight or for at least 2 hours.

Preheat oven to 350°.

Scoop the dough into balls. (I used a 1/3 ounce scoop; I usually tell people to aim for the size of a ping pong or golf ball.) Space evenly on a parchment lined baking sheet with a couple inches between each scoop. Flatten each scoop with your hands slightly.

Bake until they spread nicely, and are golden around the edges, about 15 minutes. (I rotate my trays halfway through. Mine baked at 325° convection for exactly 14 minutes.)

Cool completely and freeze so they’re easier to work with.

Honey Semifreddo:

2 cups heavy cream, whipped to stiff peaks
1 cup sugar
1/4 cup Catskill Provisions Raw Wildflower Spring Honey
1/3 cup water
8 egg yolks

Using pan spray, spray a quarter sheet tray and line the bottom and sides with one large piece of plastic wrap. Set aside.

Place the sugar, honey, and water in a heavy bottomed sauce pot. Start cooking over medium heat. Meanwhile, start whipping the egg yolks in the bowl of the electric mixer.

As the syrup mixture cooks, keep an eye on it. Using a candy thermometer, take it to 235°. Once you reach 235°, carefully drizzle it into the whipping egg yolks. Beat on high until the bowl is cool and the egg yolk mixture is pale yellow. Fold in the whipped cream.

Spread evenly into the reserved plastic lined quarter sheet tray. Freeze until completely firm.


16 cookies from above
1/3 cup strawberry jam

Once frozen, cut into rounds only slightly smaller than the cookies. Cut a small whole in each one to make it look like a donut.

Place a semifreddo round onto each cookie. Fill the center with strawberry jam. Top with another cookie. Freeze until firm


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