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Amaretti and Orange Semifreddo with Coffee Granita
Amaretti and Orange Semifreddo with Coffee Granita
(Amaretti e Orange Semifreddo con Granita di Caffe)
 
 
Ingredients:

1 pint premium vanilla ice cream, slightly softened
8 to 12 Amaretti cookies (Italian macaroons)
2 thin orange slices, cut in half (optional)
1 cup finely ground espresso coffee beans
3 cups water
1/2 cup plus 1 tablespoon sugar
3 tablespoons orange juice
3 tablespoons Grand Marnier or other orange liqueur
4 teaspoons finely grated orange peel

Directions:

Brew espresso coffee with 3 cups of water in a coffee maker.

Pour the coffee into a small metal pan.

Add 1/2 cup of sugar.

Stir to dissolve.

Freeze for about 2 hours, stirring twice.

Cover and freeze without stirring until solid, at least 6 hours or overnight.

Using a fork, scrape the granita into icy crystals, then toss to mix.

Cover and keep frozen.

Mix orange juice, liqueur, orange peel, and 1 tablespoon of sugar in a medium bowl until the sugar dissolves.

Transfer 2 tablespoons of the mixture to a small bowl to use as a sauce.

Chill.

Mix the ice cream into the remaining orange mixture.

Cover and freeze until firm, at least 6 hours.

Coarsely crumble 1 to 1 and 1/2 of the cookies into each of the 4 semifreddo glasses.

Top each with 1/2 a cup of granita and another 1 to 1 and 1/2 crumbled cookies.

Top each with a scoop of ice cream.

Drizzle 1 and 1/2 teaspoons of orange sauce over the ice cream.

Garnish them with orange slices. Makes 4.

That's it!
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