Candied Hazelnut Affogato

Need a simple dessert after those big holiday meals? Try 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.

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 June 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 a stellar treat.

To make this a pain-free dessert, I first scoop out the gelato and keep the serving dishes in the freezer . I make the hazelnuts a day or two before serving Be careful not to eat them all – they are delicious and a very addictive snack. Make pot of espresso and keep warm. Just before serving, froth the espresso and pour over the ice cream or gelatto.

This is dramatic to do tableside.

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. I like to crush a few of the hazelnuts and “dust” the ice cream with it for different textures throughout the recipe.

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.

Candied Hazelnut Affogato

5 from 2 votes

Recipe by Meggen Wilson Course: DessertCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

347

kcal

Ingredients

• for the candied hazelnuts

• 2 cups 2 raw hazelnuts

• 1 cup 1 granulated sugar

• 4 TBSP 4 water

• 1/2 tsp 1/2 kosher salt

• for the affogato

• 2 cups 2 vanilla gelato or ice cream

• 8 oz 8 hot espresso

• 4 4 pirouline cookies

Directions

• 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

Equipment

• FrotherCoffee Frother
• Sheet Pan Sheet pan

Recipe Video

Notes

• Try using different kinds of cookies for your dessert.
• Be bold with your flavor choices- try toffee ice cream or banana gelato
• Scoop out the ice cream in advance for an easier assembly when having guests over

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