Almond lovers, this is your next sweet treat!
Crushed amaretti cookies, homemade almond candy bark, and gelato swimming in Disaronno... what's not to love? It's dessert/dop heaven.
Ingredients
Serves 2
- 1/4 cup sliced almonds
- 2 tbsp sugar
- 4 tsp instant coffee
- 1 cup boiling water
- 4 large scoops vanilla gelato
- 60ml Disaronno Amaretto, separated
- 4 amaretti cookies, crushed
Method
- Add 1 cup boiling water to the instant coffee, stir and allow to reach room temperature.
- Line a small baking sheet with parchment paper and set aside. Cook sliced almonds and sugar in a medium-size saucepan over medium-high, stirring constantly using a heatproof rubber spatula, until sugar melts, browns, and coats almonds. 5 to 6 minutes.
- Scrape almond mixture onto prepared baking sheet, and quickly spread into an even layer. Let cool completely, about 15 minutes.
- Break candied almonds into smaller shards and set aside until ready to use.
- Divide gelato evenly among 2 small glasses.
- Slowly pour half of the coffee and amaretto over the gelato in each glass.
- Top evenly with crushed amaretti cookies and desired amount of candied almonds. Serve immediately and enjoy!
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