Gingerbread Affogato

with Barattolino Nocciola (hazelnut)

Ingredients

1 tub Barattolino Nocciola (hazelnut)

Together with

75 g plain flour
25 g almond flour
50 g rye flour
½ tsp baking soda
40 g cold butter, cubed
50 g honey
40 g sugar
1 egg yolk
“Pan di Zenzero” spice mix (if not available, use Mixed Spice)
10 g instant coffee powder
4 tsp sugar
1 tsp cinnamon
80 ml boiling water

METHOD

Plenty of delicious recipes to enjoy and share.

Watch the video and follow the step-by-step instructions to make our Gingerbread Affogato with Barattolino Nocciola (hazelnut) gelato.

DON'T MISS A SINGLE STEP

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

STEP 1

The dough

To prepare the gingerbread dough, place the plain flour, almond flour, rye flour, baking soda and cubed butter into a food processor. Blend until you obtain a mixture with a sandlike texture. In a small saucepan, gently heat the honey and sugar until the sugar dissolves, then set aside. Transfer the flour and butter mixture into a bowl and add the egg yolk, vanilla extract, spices and the melted honey and sugar mixture. Mix until you obtain a smooth dough. Shape into a compact rectangle, wrap in cling film and refrigerate for at least three hours.

STEP 2

Biscuits

Roll out the dough on a floured surface to a thickness of about 5 mm. Cut out biscuits using cookie cutters and place them on a baking tray lined with baking paper. Bake in a preheated oven at 160°C for 10–12 minutes.

STEP 3

Coffee cream

To prepare the coffee cream, place the instant coffee, sugar, cinnamon and boiling water in a bowl. Whisk with an electric mixer for a few minutes until the mixture becomes thick and stable.

STEP 4

Assemble

Assemble the ingredients in bowls or glasses, starting with a generous portion of coffee cream. Add a scoop or two of Barattolino Nocciola gelato and top with a gingerbread man biscuit.

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