This tiny affogato and biscotti will perk you up any morning.
1 tablespoon all-purpose flour, plus more for dusting
1/8 teaspoon baking powder
Pinch of salt
1/2 teaspoon butter, softened
2 teaspoons sugar
1/2 teaspoon quail egg, beaten
1/8 teaspoon pure vanilla extract
1/4 teaspoon pistachios, coarsely chopped
1/2 teaspoon dried cranberries
1 tiny cup coffee
1 tiny scoop vanilla ice cream
In a bowl, stir together flour, baking powder and salt; set aside. In a separate bowl, mix butter, sugar, egg and vanilla. Combine wet and fry ingredients and fold in cranberries and pistachios.
Form dough into a log and place on a baking sheet. Press down slightly. Bake until logs are slightly firm to touch, 5 minutes. Place logs on a cutting board. Using a knife, cut logs crosswise on the diagonal into 1/8-inch-thick slices. Bake until firm to the touch, about 2 more minutes. Remove pan from oven.
To make affogato: add ice cream to cup of coffee.
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