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 / 5 oz), 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 (356°F).
  • Gently whisk the egg whites into foam, add the melted butter, flour and hazelnuts and mix together well.
  • Place little balls of the mixture on a silicon baking sheet a little way apart.
  • Using your fingertips press them into discs.
  • Bake for 8-10min in the oven then leave them to cool.

Tags :

Accessories for this recipe

Pixie Lungo, Decaffeinato

Characteristic

Medium
Difficulty
Medium
Preparation time
PT20M20 min.
Material
1 Lungo cup (150 ml/ 5 oz)
1 mixer
1 oven
1 baking sheet
Origin
France

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 / 1.8 oz of melted butter
  • 50 g / 1.8 oz of sugar
  • 50 g / 1.8 oz of flour
  • 40 g / 1.5 oz of crushed hazelnuts
<em>Vivalto Lungo</em>
Vivalto Lungo
Intensity : 4
Order
<em>Decaffeinato Lungo</em>
Decaffeinato Lungo
Intensity : 3
Order