Recipe courtesy of Giada De Laurentiis
Biscotti-Gelato Sandwiches and Espresso
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 534
- Total Fat
- 24 g
- Saturated Fat
- 16 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 4 g
- Sugar
- 50 g
- Protein
- 7 g
- Cholesterol
- 19 mg
- Sodium
- 381 mg
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 534
- Total Fat
- 24 g
- Saturated Fat
- 16 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 4 g
- Sugar
- 50 g
- Protein
- 7 g
- Cholesterol
- 19 mg
- Sodium
- 381 mg
Ingredients
Directions
- To make the sandwiches, take the ice cream out of the freezer to soften. Cover 1 side of each piece of biscotti with hazelnut spread. Place the biscotti in the freezer for 5 minutes to firm up. Take out of the freezer and quickly spread 1/4 cup of ice cream on the hazelnut side of 4 of the biscotti and top with another biscotti, spread side against the ice cream. Place the biscotti ice cream sandwiches back in the freezer for 5 minutes.
- Meanwhile, brew 4 shots of espresso. Pour the espresso and serve with the biscotti-gelato sandwiches alongside.
