Affogato Recipe

Time45m

Serves2

Vanilla Bean Ice Cream, Espresso, House Made Biscotti

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Ingredients

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1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3
Combine Wet Ingredients
In another bowl, beat the eggs and then add the almond extract. Mix well.
4
Combine Mixtures
Pour the egg mixture into the dry ingredients and mix until a dough forms. Fold in the sliced almonds.
5
Shape the Dough
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
6
Bake First Time
Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown. Remove from the oven and let cool for 10 minutes.
7
Slice and Bake Again
Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Lay the biscotti back on the baking sheet cut side down and bake for an additional 10-15 minutes until crisp.
8
Cool Down
Remove from the oven and let cool completely on a wire rack.

9
Brew the Espresso
Brew a single shot of espresso using your espresso machine or stovetop espresso maker.
10
Serve the Affogato
In a serving glass or bowl, place 1 cup of vanilla bean ice cream. Pour the hot espresso over the ice cream.
11
Garnish (optional)
Serve immediately with a piece of homemade biscotti on the side for dipping.