TORTA BISCOTTO GELATO RECIPE - The Community Leader and Real Estate New and Views


INGREDIENTS (serves 6)

  • 2 litre tub of stracciatella gelato (choc chip) or any other gelato flavour you like
  • 250g flour
  • 125g butter
  • 100g icing sugar
  • 15g cocoa powder
  • 62g whole eggs
  • 12g egg yolk
  • 4g baking powder

Cookie base/top

  1. Start by mixing butter, icing sugar, eggs and yolks, flour, cocoa powder, baking powder in a bowl until you have a soft dough.
  2. Put the mixture in the fridge for three hours.
  3. Remove from the fridge. Roll the dough with a “mattarello” (rolling pin), then make two discs (the same size) 2mm thick.
  4. Use a fork to poke holes in the dough, then place in the oven on a baking tray lined with baking paper at 250 degrees for five minutes
    to bake.
  5. When cold, put one cookie base on the bottom, then fill with the gelato, and cover with the second cookie disc.
  6. Put it in the freezer for 15 minutes to set, then enjoy!

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