Gelato Sandwiches

Ingredients for 6 gelato sandwiches


  • 250g “00” flour
  • 150g butter, softened
  • 100g icing sugar
  • 40g egg yolk
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

  • Vanilla and Pistachio Barattolino

  • 200g dark or milk chocolate
  • chopped pistachios


  • In a mixing bowl, place the softened butter in pieces. If working by hand, whip using a spatula. If using a kitchen mixer, use a paddle attachment.
  • Add the icing sugar and vanilla and work the mixture into a cream.
  • Pour in the egg yolk and when the mixture is creamy and smooth, add the flour and salt.
  • Work the mixture just long enough to absorb the flour.
  • At this point, with a light dusting of flour, tip out the dough onto two sheets of parchment paper and roll it to a regular shape with the help of a rolling pin, then put in the refrigerator to rest for at least 2 hours, preferably overnight.
  • Roll out the shortcrust pastry to a height of about 4 cm, with the help of a rectangular cutter, cut out 12 cookies and refrigerate them for 1-2 hours.
  • Bake at 180 degrees celsius in a static oven for about 15 minutes. When the cookies are lightly browned, remove from the oven and allow to cool.
  • Take the gelato out of the fridge and let it come to room temperature to make sure it’s easy to work with.
  • Cover a rectangular baking tin with foil, place 6 cookies on the base, add a generous layer of gelato, level with a spatula and top with the remaining 6 cookies.
  • Cover with foil and place in freezer for a few hours or until the gelato has firmed up again.
  • Melt the chocolate in the microwave, dip half of the cookies in it and decorate with the chopped pistachio.
  • Place back in the freezer for an hour or so, and then they are ready to enjoy.