Vietnamese espresso affogato

Prep 10 min
Makes 12 Servings



6 cups
coffee ice cream
1 1/2 cups
hot espresso


  • PREHEAT oven to 350F. Spray two 8 × 8-in. metal baking pans with oil and line each with overhanging parchment.
  • ROAST hazelnuts in a single layer on a baking sheet until golden, 8 to 10 min. Pour hot hazelnuts onto a clean kitchen towel. Wrap around hazelnuts and rub until skin flakes off, then coarsely chop.
  • STIR flour with chopped hazelnuts, cinnamon and salt in a medium bowl.
  • BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
  • DIVIDE dough in half. Press a portion of dough evenly into each prepared pan. Using a fork, prick dough all over.
  • BAKE in centre of oven until golden, 28 to 30 min. Cool completely on a rack, about 1 hour. Remove shortbread from pans to a cutting board, then cut each into 16 bars.


Calories 235, Protein 5 g, Carbohydrates 33 g, Fat 10 g, Sodium 95 mg.
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