Affogato is a simple dessert, but one that hits all the right notes: It is creamy and sweet, but with a good dose of bitterness from the espresso. It is the perfect way to end a special meal without serving a heavy-handed dessert. While technically any ice cream can be used in affogato, we recommend keeping it simple with flavors like vanilla, chocolate, or caramel.
About 2 tablespoons (⅜ ounce or 12 grams) medium- to fine-grind coffee for every ¾ cup (6 ounces) water
Sub-recipe steps
Place in a drip filter: About 2 tablespoons (⅜ ounce or 12 grams) medium- to fine-grind coffee for every ¾ cup (6 ounces) water
Bring the water to a boil, then remove it from the heat and wait about 30 seconds for the water to cool to 200° to 205°F. Slowly pour just enough water over the ground coffee to moisten it thoroughly. Wait another 30 seconds or so, allowing the coffee to “bloom,” and gradually pour in the water, making sure all of the grounds stay saturated throughout brewing. When the drip process is complete, serve coffee at once or keep warm in a thermal carafe.
Combine in a food processor: 1 cup (275g) almond paste, store-bought or homemade; 1 cup (100g) powdered sugar; Pinch of salt
Pulse until finely crumbled. With the machine running, slowly add and process until the mixture is smooth, about 1 minute: 3 large egg whites; (¼ teaspoon almond extract)
Transfer the mixture to a large heavy saucepan and cook, stirring constantly, over medium heat until slightly thickened, about 4 minutes. Transfer to a bowl and refrigerate until cooled and slightly firm, 20 to 30 minutes.
Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Drop the dough by the heaping teaspoon about 2 inches apart onto the prepared baking sheets. Bake until the cookies are tinged with brown, 15 to 17 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 scoop ice cream
1 1 ounce (2 tablespoons) freshly brewed espresso or double-strength brewed coffee (follow the brewing instructions in Drip Coffee, using twice the amount of coffee)
(Chopped toasted nuts)
1 (Almond Macaroons or Anise-Almond Biscotti)
Let's Cook
Step 1.
For each serving, place in a small glass or cup: 1 scoop ice cream
Step 2.
Pour over it: 1 ounce (2 tablespoons) freshly brewed espresso or double-strength brewed coffee (follow the brewing instructions in Drip Coffee, using twice the amount of coffee)
Step 3.
If desired, garnish with: (Chopped toasted nuts)
Step 4.
Or serve with: (Almond Macaroons or Anise-Almond Biscotti)
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