omg these are decadent and oh so delicious. A combination of a hazelnut dacquiose (meringue), nutella, chocolate, crushed sugar cones, and coffee ice cream is just about as close to dessert perfection as you can get. In my opinion anyways.
They are pretty rich so I cut them into small squares. Not that I couldn't have eaten several of them at a time, but even I can show restraint. Some of the time anyways.
Nutella Coffee Ice Cream Sandwiches
adapted very slightly from Food and Wine
1 cup hazelnuts (4 ounces)
1 cup confectioners' sugar
2 tablespoons all-purpose flour
4 large egg whites
Pinch of salt
1/4 cup granulated sugar
4 ounces white chocolate, chopped
1 cup Nutella
6 sugar ice cream cones, crushed
1 pint coffee ice cream, softened
Preheat the oven to 375° and line a baking sheet with parchment. Spread
the nuts in a pie plate and roast for 12 minutes, until the skins split.
Transfer the nuts to a clean kitchen towel and let cool. Rub them
together to remove the skins and transfer to a food processor. Add the
confectioners' sugar and flour; process until the nuts are finely
In a large bowl, using an electric mixer, beat the egg whites with the
salt at high speed until soft peaks form. Beat in the granulated sugar, 1
tablespoon at a time, until the whites are stiff. Using a rubber
spatula, fold in the ground nuts. Spread the batter on the parchment in a
9-by-12-inch rectangle. Bake for 20 minutes, until golden. Prop the
oven door open and let the dacquoise sit for 1 hour.
Meanwhile, in a microwave-safe bowl, melt the white chocolate in the
microwave at high power in 1-minute intervals. Stir in the Nutella and
crushed ice cream cones.
Invert the dacquoise onto a surface and peel off the paper. Spread
evenly with the Nutella filling. Cut the dacquoise in half to make two
9-by-6-inch rectangles. Freeze until the filling is set. Spread the ice
cream over one half. Close the sandwich and freeze until firm, at least 4
hours. Slice and serve.