Affogato

Ingredients

• 1 scoop ice cream
• Hide ingredients for 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) 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) (opens in new tab) 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)
  • About 2 tablespoons (⅜ ounce or 12 grams) medium- to fine-grind coffee for every ¾ cup (6 ounces) water

  Sub-recipe steps

  1. 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
  2. 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.
• (Chopped toasted nuts)
• Hide ingredients for (Almond Macaroons or Anise-Almond Biscotti) 1 (Almond Macaroons or Anise-Almond Biscotti) (opens in new tab) (Almond Macaroons or Anise-Almond Biscotti)
  • 1 cup (100g) powdered sugar
  • Pinch of salt
  • 3 large egg whites
  • (¼ teaspoon almond extract)

  Sub-recipe steps

  1. Combine in a food processor: 1 cup (275g) almond paste, store-bought or homemade; 1 cup (100g) powdered sugar; Pinch of salt
  2. 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)
  3. 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.
  4. Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
  5. 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.