Hazelnut cantuccini with coffee granita

Put 250 ml of water in a saucepan and add the espresso sticks and 80 g of sugar. Heat until the sugar is dissolved. Pour the coffee into the metal container and put in the freezer for 3 hours. Stir every half hour with a fork.

Preheat the oven to 180 ° C. Split 1 egg and store the egg yolk. Beat the protein with the other egg. Strain 200 g of flour. Mix the flour with a pinch of salt, the rest of the sugar, baking powder and beaten egg. Grate the yellow skin of the lemon and add the grater and hazelnuts. Knead into dough.

Dust the worktop and your hands with flour. Shape of the dough 2 long bars of 4 cm wide. Place them on a baking tray covered with parchment paper with sufficient space. Beat the egg yolk with 2 tbsp. Brush the dough with it. Bake in the oven in approx. 20 min. Golden yellow. Remove from the oven and cut the cake into 1.5 cm thick sloping slices. Place the cookies on their sides and bake for about 8 minutes. Allow to cool.

Beat the rest of the whipped cream until stiff. Divide the coffee granita over 4 glasses. Scoop the cream and serve with the cantuccini.