Espresso Granita with Browned Butter Cookies

Ingredients

• id: strong_espresso metric: 480ml imperial: 2 cups name: strong espresso, cooled

• id: granulated_sugar metric: 100g imperial: 1/2 cup name: granulated sugar

• id: coffee_liqueur metric: 30ml imperial: 2 tbsp name: coffee liqueur (optional)

• id: butter metric: 115g imperial: 1/2 cup name: unsalted butter

• id: powdered_sugar metric: 90g imperial: 3/4 cup name: powdered sugar

• id: egg_white metric: 1 large white imperial: 1 large white name: large egg white

• id: all_purpose_flour metric: 80g imperial: 2/3 cup name: all-purpose flour

• id: vanilla_extract metric: 2ml imperial: 1/2 tsp name: pure vanilla extract

• id: salt metric: 1g imperial: 1/8 tsp name: fine sea salt

• id: heavy_cream metric: 120ml imperial: 1/2 cup name: heavy cream, whipped (optional)

Instructions

1. For the granita, stir {granulated_sugar} into warm {strong_espresso} until completely dissolved. Add {coffee_liqueur} if using. Let cool completely, then transfer to a shallow metal pan.

2. Place the pan in the freezer. Every 30 minutes for the first 2 hours, scrape the mixture with a fork to break up ice crystals and create a granular texture.

3. Continue freezing and scraping every 45 minutes for another 2-3 hours until the granita has a fine, crystalline texture throughout.

4. Meanwhile, make the cookies. Preheat oven to 190°C (375°F). Line baking sheets with parchment paper.

5. In a small saucepan, cook {butter} over medium heat, stirring constantly, until it turns golden brown and smells nutty, about 5-7 minutes. Let cool for 10 minutes.

6. In a bowl, whisk together the browned butter, {powdered_sugar}, {egg_white}, {vanilla_extract}, and {salt} until smooth.

7. Fold in {all_purpose_flour} until just combined. The batter should be smooth and spreadable.

8. Drop small spoonfuls of batter onto prepared baking sheets, spacing them well apart as they will spread.

9. Bake for 8-10 minutes until edges are golden brown. Cool on baking sheets for 2 minutes, then transfer to wire racks.

10. To serve, scrape granita with a fork one final time and spoon into chilled glasses or bowls. Serve immediately with browned butter cookies alongside, and whipped cream if desired.

Tips

Espresso Quality: Use good-quality espresso for the best flavor. Strong coffee can substitute, but the flavor won't be as intense.

Scraping Technique: Regular scraping is crucial for proper texture. Set a timer to remind yourself - it's easy to forget!

Cookie Timing: These delicate cookies bake quickly and can go from golden to burnt in moments. Watch carefully in the final minutes.

Make-Ahead: Granita can be made up to 3 days ahead. Store covered in the freezer and scrape before serving to refresh the texture.

Serving Style: Serve in chilled glasses or bowls for the most elegant presentation.