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Chocolate Shortbread Affogato Recipe

Perk Up Dessert with this Chocolate Espresso Shortbread + Affogato Recipe

Find out how to make this amazing dish inside. Photo courtesy of Robin Selden.

We are fans of infusing things into our dessert, especially when caffeine and liquor is involved. For this month’s recipe from Marcia Selden Catering, we’re excited to share a dessert that will warm you up and get you going: Chocolate Espresso Shortbread with Affogato. What other recipe do you know that uses some Sambuca and 12 shots of espresso? Hell yes! Check out the recipe here:

Chocolate Espresso Shortbread with Affogato

Makes 12 servings

For the Cookies

  • 4 oz Butter, room temperature
  • 4 oz Sugar
  • 1/8 oz Vanilla Extract
  • 1/8 oz Anise Extract
  • 1 Egg
  • 1 Egg Yolk
  • 1 ¼ oz Cocoa Powder
  • 9 oz All Purpose Flour
  • ¼ oz Baking Powder
  • Pinch of Salt
  • 6 oz Bittersweet Chocolate, chopped


For the Espresso Ganache

  • 1 oz Butter
  • 1 oz Heavy Cream
  • Dash of Espresso Powder
  • ½ oz Sambuca
  • 2 T Powdered Sugar
  • ½ T Cinnamon
  • 12 shots of Espresso
  • 12 scoops, Vanilla Ice Cream



Preheat oven to 350 degrees. In a bowl of electric mixer fitted with the paddle, combine butter and sugar and beat until fluffy. Add vanilla, anise, egg and yolk and mix until combined. Scrape down the sides of bowl. Sift together cocoa powder, flour, baking powder and salt. With mixer on low speed, gradually add sifted ingredients to butter mixture. Mix until butter is incorporated. Wrap in plastic and refrigerate 15 minutes. On lightly floured work surface, roll dough out to 1/16 of an inch thickness. Cut into 2 ½ inch rectangles and transfer to a baking sheet lined with parchment paper. Bake in oven until cookies are slightly puffed and the surface is dry, about ten minutes. Let cool on a rack.

For the Sambuca Ganache, combine butter, milk, Sambuca, and espresso powder in a pot and bring to a boil. Pour over chocolate and whisk to combine. You can pour entire mixture back into the pot if the chocolate isn’t completely melted. Let cool so that it is spreadable.

To assemble, spread the ganache between two cookies and wipe the sides so they are aligned. Sift powdered sugar and cinnamon together on top of cookies. Take 1 T of espresso powder and combine with 1 cup of boiling water. Take 1 medium scoop of vanilla ice cream or gelato and put into a demi cup with a shot of espresso. Put 1 Sambuca cookie over the top of the cup. Enjoy!