Affogato Recipe
Espresso over Brandied Vanilla Bean Ice Cream, Salted Shortbread Cookie
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Ingredients
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Affogato
Salted Shortbread Cookie
Method
Salted Shortbread Cookie
- 1
Make the dough
In a medium bowl, whisk together the all-purpose flour, powdered sugar, and fine sea salt. Add the cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-size butter bits remaining (about 4–6 passes). Add the vanilla extract and gently press the dough to bring it together; it should just hold when pinched. If dough is dry, add up to 1/2 teaspoon cold water, 1/4 teaspoon at a time.
- 2
Chill, shape, and bake
Turn the dough onto a piece of parchment and press into a 1/2-inch thick disk. Wrap and chill in the refrigerator for at least 30 minutes (this keeps the cookies tender and prevents spreading). Preheat oven to 325°F (163°C). Slice the chilled disk into 8 wedges (or roll and cut rounds). Place on a parchment-lined baking sheet about 1 inch apart. Sprinkle each wedge lightly with flaky sea salt. Bake 14–18 minutes until edges are just beginning to color. Remove and cool on a rack.
- 3
Optional crisp finish
If you prefer a crisper cookie, after cooling, optionally bake for an additional 3–4 minutes at 350°F (177°C), watching carefully to avoid browning too much. Let cool completely before serving with the affogato.
Affogato
- 4
Prepare brandied vanilla bean cream
In a small bowl, stir together the brandied heavy cream and the optional tsp of milk or cream to make it pourable but still rich. This adds a boozy vanilla accent to the ice cream; if you prefer stronger brandy flavor, increase to 1 1/2 tablespoons. Keep chilled until ready to assemble.
- 5
Heat the espresso
Brew two strong shots (approx. 2 ounces total) of espresso. The espresso should be piping hot and freshly brewed at the time of assembly so it melts the ice cream slightly upon pouring.
- 6
Assemble the affogato
Place two generous scoops of vanilla bean ice cream in a chilled coupe glass or small bowl. Spoon the brandied cream evenly over the top of the scoops (about 1 tablespoon total). Carefully pour the hot espresso directly over the ice cream so it partially melts and creates a creamy coffee pool.
- 7
Finish and serve
Sprinkle a very light pinch of flaky sea salt over the affogato to brighten flavors. Serve immediately with one salted shortbread cookie or a wedge on the side for dipping. Provide a small spoon so the diner can scoop melted ice cream and cookie together.