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
$ 62.00
Ritual Lungo
$ 35.00
Pixie Lungo, Vivalto
$ 46.00
Pixie Lungo, Fortissio
$ 46.00
Pixie Lungo, Decaffeinato
$ 46.00
Premium Lungo White Ring
$ 65.00
Glass Lungo - Glass Range
$ 23.90

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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>Decaffeinato Lungo</em>
Decaffeinato Lungo
Intensity : 3