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8 20mins

Affogato with Vanilla Ice Cream & Hazelnut Biscuits

Ingredients

to make hazelnut biscuits
  • 90g butter, softened
  • 1/4 cup brown sugar
  • 2 tsp strong coffee, cooled
  • 3/4 cup plain flour
  • 1/4 cup hazelnut meal
  • 1/4 tsp cinnamon
  • caster sugar, for coating
to make affogato
  • 8 scoops Bulla Creamy Classics Vanilla Ice Cream
  • 8 shots Baileys Irish Cream
  • 8 shots espresso coffee

Cooking Directions

  • Preheat oven to 180°C (160°C fan-forced).
  • For the biscuits, add butter to the bowl of an electric mixer, beat briefly until smooth. Add sugar and continue beating until sugar has dissolved and mixture is pale and creamy. Pour in coffee and mix until well combined.
  • Fold flour, hazelnut meal and cinnamon through mixture until a soft dough is formed. Refrigerate for 30 minutes. Remove dough from fridge and form into 2 even sized portions. Roll each into a log approx. 3cm in diameter and cut into 11/2cm thick slices.
  • Toss the slices in caster sugar and press onto lined oven trays. Bake for 20 minutes until firm and golden. Allow to cool before storing in an airtight container until required.
  • To serve, scoop Bulla Creamy Classics Vanilla Ice Cream into serving glasses, pour over Baileys and espresso. Accompany with hazelnut biscuits.

Ingredients

to make hazelnut biscuits
  • 90g butter, softened
  • 1/4 cup brown sugar
  • 2 tsp strong coffee, cooled
  • 3/4 cup plain flour
  • 1/4 cup hazelnut meal
  • 1/4 tsp cinnamon
  • caster sugar, for coating
to make affogato
  • 8 scoops Bulla Creamy Classics Vanilla Ice Cream
  • 8 shots Baileys Irish Cream
  • 8 shots espresso coffee