Iced Macchiato Lungo & Hazelnut Biscuits Iced Macchiato Lungo & Hazelnut Biscuits A cool, sophisticated iced-coffee experience perfectly paired with a sweetly nutty biscuit square. 0

Iced Macchiato Lungo & Hazelnut Biscuits

A cool, sophisticated iced-coffee experience perfectly paired with a sweetly nutty biscuit square.

Preparation

For the Iced Macchiato Lungo:

  • Prepare the coffee in a Lungo cup (150 ml), add sugar
  • Prepare the milk froth and put aside
  • Pour the coffee into a glass, mix it with the crushed ice and add the milk froth on top
  • Sprinkle with a dusting of cocoa powder

For the Hazelnut Biscuits:

  • Heat the oven to 180°C 
  • Gently whisk the egg whites into foam, add the melted butter, flour, hazelnuts and mix together
  • Place little balls of the mixture on a silicon baking sheet a
  • Using your fingertips press them into discs
  • Bake for 8-10min in the oven then leave them to cool

Accessories for this recipe

CitiZ Lungo
Ritual Lungo
Pixie Lungo, Vivalto
Pixie Lungo, Fortissio
Pixie Lungo, Decaffeinato
Premium Lungo White Ring
Glass Lungo - Glass Range

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Characteristic

Medium
Difficulty
Medium
Preparation
PT20M20 min.
Material
1 Lungo cup (150 ml/)
1 mixer
1 oven
1 baking sheet
Origin

Ingredients

For the Iced Macchiato Lungo

  • 1 capsule of Grand Cru Vivalto Lungo or Decaffeinato Lungo
  • 4 tablespoons of crushed ice
  • 4 tablespoons of milk froth
  • 4 tablespoons of cane sugar
  • Cocoa powder

For the Hazelnuts biscuits

  • 2 egg whites
  • 50 g of melted butter
  • 50 g of sugar
  • 50 g of flour
  • 40 g of crushed hazelnuts
<em>Vivalto</em>
Vivalto
Intensity : 4
<em>Decaffeinato Lungo</em>
Decaffeinato Lungo
Intensity : 3