Cookie Cups

with Barattolino Vaniglia e Pistacchio (Vanilla and Pistachio)

Ingredients (Makes 12)

  • 1 tub Sammontana Barattolino Vaniglia e Pistacchio (Vanilla & Pistachio) gelato

For the Cookie Cups

  • 120 g softened butter
  • 170 g brown sugar
  • 1 large egg
  • 250 g rice flour or another gluten-free flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ tsp vanilla extract

To decorate

  • Ice cream cones
  • 100 g dark chocolate
  • Chopped pistachios
  • Coloured sprinkles

METHOD

Plenty of delicious recipes to enjoy and share.

Watch the video and follow the step-by-step instructions to make Cookie Cups with Sammontana Vaniglia e Pistacchio (Vanilla & Pistachio) gelato.

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DON'T MISS A SINGLE STEP

Watch the video to see all the steps you need to follow for this delicious Sammontana recipe.

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STEP 1

Prepare the cookie dough

In a mixing bowl (or stand mixer), beat the softened butter and brown sugar together for about 1 minute. Add the egg and vanilla extract and mix for a further 30 seconds. Add the flour, baking soda and salt, mixing only until the dry ingredients are fully incorporated.

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STEP 2

Shape, bake and reshape

Divide the dough into portions of approx 45 g and roll into balls. Place each ball into a muffin or cupcake tin cavity. Press down in the centre of each ball to create a hollow. Bake in a preheated oven at 175°C for approximately 25 minutes. Remove from the oven and immediately press the centre of each cookie cup again with the back of a teaspoon to restore the hollow. Leave to cool completely in the tin.

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STEP 3

Make the chocolate hats

Melt the dark chocolate in a heatproof bowl set over simmering water. Cut the ice cream cones to create the pointed tops of the hats. Dip the tip of each cone into the melted chocolate. On a sheet of baking paper, pipe or spoon small chocolate circles (about 2 cm in diameter) and place a chocolate-coated cone on top of each one to form a hat. Leave to set in the refrigerator for at least 1 hour.

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STEP 4

Assemble and decorate

Remove the Cookie Cups from the tin. Fill each one with a scoop of Sammontana Vaniglia e Pistacchio gelato, softened at room temperature for 5 minutes. Decorate with chopped pistachios and coloured sprinkles, then place a chocolate hat on top of each Cookie Cup.

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