Indulge in a Panino di Gelato from Osteria Salina

No place is more synonymous with luxury than Hamptons. So, it’s no surprise that that luxurious panino di gelato, gelato sandwich comes from Bridgehampton’s Osteria Salina. Executive chef Cinzia Gaglio of the Sicilian farm-to-table restaurant Osteria Saliana makes this dessert in house with round biscotti either with almonds or Roman hazelnuts, fills them with vanilla, chocolate or pistacho gelato, and rolls them in pistachios or almonds. The result is a sophisticated summer treat that would be perfect for a late summer garden party.

Biscotti rounds:
1 cup plus 3 tablespoons toasted crushed pistachios
1/2 cup granulated sugar
1 cup all purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
4 large egg
1/2 cup chocolate chips
2 tblsp espresso

Gelato: 3 scoops of your favorite flavor

Turn oven to 300 degrees
Measure all ingredients in a mixing bowl, except 3 tablespoons crushed pistachios and mix until all are incorporated.
Line sheet pan with two sheets of parchment.
Measure out 1 tablespoon of mixture onto sheet pan in 4 rows of 3 leaving at least an inch on all sides for separation.
Cook for 15 minutes then let cool.
Lay out two biscotti rounds. Place 3 healthy scoops of gelato on one of the rounds. Then top with the other round and press together until uniform.
Place the extra 3 tablespoons of pistachios in a bowl and roll the panino in the pistachios just to cover all the gelato.
Place in freezer for 6 hours to set.

Makes 1 cookie.