Affogato & Biscotti

Tiny Kitchen, S14 E1420.


This tiny affogato and biscotti will perk you up any morning.

Biscotti and Affogato


  • 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
  • Affogato:
  • 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.