- 24 Pan di Stelle
- 2 oz (50 g) of chopped hazelnuts (or coconut flakes)
- 9 oz (240 g) of vanilla ice-cream
HOW TO PREPARE THEM
Spread the cookie with a layer of vanilla ice-cream and add another one on top, forming a wheel.
Roll the outer edge in the hazelnuts and store in the freezer.
It’s also excellent with coconut flakes instead of chopped hazelnuts.