Biscuits with Blackberry Ice Cream Swirl

Biscotti Gelato alla Mora

INGREDIENTS

  • 100 g plain flour (type 1 if available)
  • 50 g oat flour
  • 45 g icing sugar
  • 50 g butter
  • 20 ml oil
  • 1 egg yolk
  • pinch of salt
  • 250 g Fior di Latte Gelato
  • 80 g blackberry fruit preserve

METHOD

  1. In a food processor, combine the two flours, cold butter cut into chunks, icing sugar, and a pinch of salt. Blend briefly until you get fine crumbs. Add the lightly beaten egg yolk, oil, and 3–4 tablespoons of cold water. Blend again until the dough begins to come together (add a touch more water if needed).
  2. Tip the dough onto a work surface and knead briefly to form a smooth ball. Wrap in cling film, flatten slightly, and chill in the fridge for at least an hour.
  3. Roll the dough out to a thickness of 4–5 mm and cut into squares roughly 6 cm on each side.
  4. Place the biscuits on a baking tray lined with parchment paper. Prick with a fork and bake at 180 °C for 15 minutes. Leave to cool completely.
  5. Soften the ice cream slightly by stirring it with a spatula, then gently fold in the fruit preserve without fully mixing it in.
  6. Sandwich the biscuits with a scoop of the ice cream mixture, wrap each one in baking paper, and freeze until ready to enjoy.
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