Granita al caffè and almond cantucci

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Spread the almonds onto a baking tray and roast for 10 mins. Set aside to cool. Turn down the oven to 150C/130C/gas 2.

• step 2

  Whisk together the flour, baking powder and ¼ tsp of salt in a small bowl. In a stand mixer, using the paddle attachment on medium speed, beat the sugar, butter, vanilla and lemon zest until fluffy (if you don’t have a stand mixer use a wooden spoon). Beat in the eggs, one at a time, until fully incorporated, then the liqueur, if using. Turn down the mixer to low and add the dry ingredients. When the flour is fully incorporated, add the almonds and mix.

• step 3

  Roll the dough into two 5cm-wide logs and put on a lined baking sheet. Bake for 25-30 mins or until risen and golden but not too dark. Put on a wire rack and, when cool enough to handle, slice into 1cm-thick slices using a sharp bread knife. Turn down the oven to 120C/100C/gas ½. Arrange the biscuits on two baking sheets and bake again for 30 mins, turning once. Remove from the oven and cool. They will keep for up to a month in an airtight container.

• step 4

  Combine the hot coffee with the sugar and lemon peel. Cover and cool, then remove the zest. Add lemon juice to taste – if you want to add more sugar or lemon, do so at this stage. Don’t add too much sugar or it will become a syrup, making it harder to freeze. Pour into a wide, rimmed container and freeze. Use a fork to scrape the mixture every 30 mins until you have soft, fluffy ice crystals.

• step 5

  Serve the granita in small cups or bowls with a dollop of crème fraîche on top and a couple of cantucci on the side.