Affogato with Chuck's Coffee Cigars

This classic Italian way of serving coffee and ice cream is made even more decadent with Chuck's coffee cigars.

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Coffee Guy
TOTAL TIME: 40 min
Prep: 25 min
Inactive Prep: 5 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

FOR THE AFFOGATO:
  • 1/2 cup of strong espresso
    FOR THE COFFEE CIGARS:
    • 1/4 cup butter
    • 1/4 cup sugar
    • 1/4 cup maple syrup
    • 2 tablespoons espresso
    • Juice of 1/2 a lemon
    • 1/3 cup flour
    • 2 tablespoons crushed hazelnuts
      FOR THE GARNISH:
      • Zest and juice of 1 lemon
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      Directions

      Preheat the oven at 350 degrees F.

      For the cigars: In a stockpot, melt the butter, sugar, maple syrup, espresso, and lemon juice. Bring to a boil, then add the flour and cook for about 1 minute, stirring constantly with a wooden spoon, until it thickens slightly. Remove from the heat.

      Drop a teaspoon-size amount of batter on a parchment paper-lined baking sheet. Spread thinly with the back of a spoon or a palette knife into a circular-size shape. Sprinkle with hazelnuts. Repeat until all the batter has been used. Bake in the oven until slightly golden brown, for about 8 minutes. Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you, if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside.

      For serving: Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar. Add a shot of espresso coffee. Garnish with a scoop of ice cream and lemon zest.

      Serve the coffee cigars on the side.

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on June 21, 2014

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        Fantastic. Here are a few tips on the cookies - make sure you get the lumps out of the batter. I strained the batter through a sieve and presto- no lumpy flour. I made my cookies with 1 tablespoon of batter, so they were closer to the size of a cigar. The cooking time was the same for the larger ones because the batter just spreads out. I used a silpat mat and only baked 3 at a time, which took a while but I was able to roll each of them without having them get too firm. My cookies were especially lacey when I took them out of the oven, so I let them cool a little and patted them with my fingers gently, pushing the outer edges toward the center so the lacey holes got smaller (a little less fragile). I used the handle of a wooden spoon, but next time I'll try something smaller like a chopstick or pencil. My review makes this recipe sound difficult, but really it isn't. The cookies are delicious - super delicate with a WoW -factor. Great recipe!!!

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      • on August 13, 2011

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        I'm not good in baking and desserts,however I still wanted to try out something new for a family dinner. And it was fantastic very easy to make too. Love it !!!

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