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Granita al caffè and almond cantucci
- Dara Klein
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Makes 32 biscuits
Easy
Prep: 30 mins
Cook: 1 hr and 10 mins
plus freezing
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This elegant Italian dessert (coffee granita, almond cantucci and a dollop of crème fraîche) comes straight from the kitchen at Islington’s The Compton Arms
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Try Dara's coffee granita, then check out our tinto de verano granita, raspberry granita with balsamic caramel and sgroppino. Also try more Italian desserts, including our classic biscotti and pistachio and cherry cantuchi.
The Tiella takeover in The Compton Arms kitchen is brought to you by Dara Klein, a chef with previous stints at Trullo, Brawn and, most recently, as sous chef at Sager + Wilde. The rustic Italian menu is a perfect fit for the cosy backstreet boozer with dishes such as sage and anchovy fritti, osso buco, and polenta and bay leaf panna cotta with nespole and Fernet-Branca. comptonarms.co.uk
Coffee granita (granita al caffè) recipe
Ingredients
Nutrition
CANTUCCI
-
90g blanched whole almonds
-
300g plain flour
-
1 tsp baking powder
-
130g caster sugar
-
90g unsalted butter
softened
-
1 tsp vanilla bean paste
-
finely grated zest of ½ lemon
-
2 eggs
-
1 tbsp marsala, amaretto or triple sec
(optional)
GRANITA
-
80ml freshly brewed coffee
(preferably an Italian-style dark roast)
-
30g caster sugar
-
2 wide strips of lemon peel
and a squeeze of lemon juice
-
crème fraîche
to serve
Nutrition: per serving
- kcal252
- fat8.6g
- saturates3.4g
- carbs38.4g
- sugars23.8g
- fibre1g
- protein4.3g
- salt0.2g
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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.
Our best Italian desserts
Authors
Dara Klein
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