Affogato Al Caffé
Need a simple dessert after those big holiday meals? Try Affogato al Caffé-a scoop of coffee ice cream, a shot of frothy espresso and a Pirouline cookie. Dress it up with candied hazelnuts- because you’re so fancy.

What is an Affogato al Caffè?
An Affogato is a glass of ice cream or gelato with frothy espresso poured over. Top this desert with candied hazelnuts, or just toss in almonds or other toasted nuts. Chocolate shavings are also an option to elevate this treat. Shortbread or Italian cookies are the perfect garnish.
After a large meal around the holidays, a refreshing dessert of poached fruit or simple ice cream often fits the bill. Hunky Hubbie and I enjoyed affogato in Chicago last at the wonderful Italian restaurant, Coco Pazzo. The last thing I want to wrestle when entertaining is a cumbersome dessert and although this Affogato has a few moving parts, a well planned and executed dining plan, will result in an elegant confection.

How to make an affogato:
Candy the hazelnuts a day or two before serving. Be careful not to eat them all – they are a very addictive snack.
Scoop out the gelato, shape into balls and pop into freezer proof glass dishes or cups. You can even shape the gelato into balls, place carefully in an airtight container and store in the freezer until time to assemble the dessert. Chill the serving dishes so they are frosty and beautiful.
Make a pot of espresso and keep warm. Just before serving, froth the espresso and pour over the ice cream or gelato.This is dramatic to do tableside.
Garnish with a cookie and the hazelnuts.

Ingredients in Affogato al Caffè
- raw hazelnuts
- vanilla gelato or ice cream
- granulated sugar
- espresso
- kosher salt
- water
- cookies- I prefer Piroulines

Equipment needed for this recipe:
- sheet pan- I Like these by Nordic Ware
- heavy bottomed saucepan
- pastry brush
- clean dish towel
- large ice cream scoop
- coffee frother to froth the espresso- buy my favorite HERE

How to serve this dessert:
The best way to serve this affogato is in a clean glass dish, glass or coupe. In these recipe photos, I used simple Berry & Thread drinking glasses by Juliska. Buy them HERE.
I also like these Champagne Cocktail glasses by the History Company- Buy HERE.
An elegant stemless red wine glass would also work like these by Riedel.
Below is part of my antique glass collection. For this recipe, use something special. This is not the time to plop the dessert into a bowl or plain water glass.

Variations to this recipe:
- Use different flavored gelato like hazelnut, coffee, banana or salted caramel
- Instead of candied hazelnuts- you can purchase nuts like these butter toffee mixed nuts by nuts.com
- Try different types of cookies to vary the dessert. I like these dark chocolate hazelnut cookies by Giorgio’s, Fortnum & Mason Piccadilly Biscuits, and these charming Artuso’s Mixed Italian Butter Cookies.

Ice Cream or Gelato?
I love gelato, especially coffee flavor, but ice cream works beautifully. Do not pick a flavor that competes too much with the espresso. Vanilla, coffee, hazelnut even banana are ideal. Avoid ice cream flavors like strawberry, chocolate mint or peppermint.
Sprinkle with the hazelnuts and serve with the cookie. Any type of crunchy cookie will work- I love the Pirouline, but try a wedge of shortbread, biscotti, or an Italian sandwich cookie like Baci di Dama. Crush a few of the hazelnuts and “dust” the ice cream with it for different textures throughout the recipe.

Try these other cool desserts:
- Money’s Egg Nog
- Brandy Alexander
- Raspberry & Oat Scottish Cranachan
- Cacoa & Coconut Avocado Ice Cream
- Key Lime & Rum Tiramisu
- English Rhubarb- Ginger Trifle
- Frozen Peppermint Cheesecake


Ingredients
for the candied hazelnuts
- 2 cups raw hazelnuts
- 1 cup granulated sugar
- 4 TBSP water
- ½ tsp kosher salt
for the affogato
- 2 cups vanilla gelato or ice cream
- 8 oz hot espresso
- 4 pirouline cookies
Instructions
To make the hazelnuts
- Pre-heat oven to 350 degrees. On a sheet pan, place raw hazelnuts. Roast until browned and fragrant- about 8-10 minutes. Place warm hazelnuts in a clean dry dish towels and rub vigorously until the skins peel off. Set aside.
- In a heavy bottomed saucepan, bring water to a simmer, add in sugar and salt. take care to remove any sugar from the sides of the pan with a pastry brush. Bring to a boil until sugar is dissolved- about 2 minutes. With a slotted spoon, gently add in hazelnuts and stir to coat. Remove from heat. Using the same slotted spoon, place the hazelnuts on a rimmed sheet pan lined with parchment paper (I just use the pan for easy cleanup). Roast in an oven for 5-6 minutes until golden brown. Remove the pan from the oven and let the nuts cool completely. Place in an airtight container until ready to serve.
To assemble the Affogato:
- Place the gelato or ice cream scoops into the chilled glass. Pour the frothed espresso over the gelato. Sprinkle with crushed hazelnuts and whole hazelnuts. Garnish with cookie. Serve immediately.