Gelato Sandwiches

METHOD

• 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.