Sweet treats make life delicious. Cookies and ice cream are a classic combo that needs to be part of any “well rounded” diet plan. This recipe is a classy version that can be served at any dinner party or wrapped up as a chic gift.
2 tablespoons unsalted butter
1 1/2 tablespoons coconut oil
1/3 cup light brown sugar
1 1/2 tablespoons Frangelico
1/4 cup hazelnut meal
2 tablespoons cake flour
1/8 teaspoon salt
2 tablespoons of chocolate hazelnut or almond spread
1 quart vanilla gelato or good quality ice cream
Heat the oven to 350 degrees. Prep a baking sheet with parchment paper and lay aside.
Place a small saucepan over low heat. Add the butter and oil. Allow to melt before adding sugar and Frangelico. Remove pan from heat. Stir in in hazelnut meal, flour, and salt. Pour mixture on prepped pan. Using a spatula, spread out the mixture into a large 12 inch large circle.
Bake for 10 minutes turning half way through. Remove large cookie from oven and place on a wire baking rack to cool. While cooling, heat chocolate nut spread in a plastic storage bag in the microwave for 1 minute. Snip one corner of the bag and drizzle over the cookie.
Allow to cool for 20 – 30 minutes. Cut into small square. Serve as cookie or along side gelato.