Cookies with 3 Casa Signorini Delights: Pistachio, Choco Crunchy, Speculoos and Ice Cream

Start by mixing the flour, baking powder, brown sugar and vanilla in a mixing bowl. Add the softened butter, then the egg. Knead everything together until you get a smooth, even dough. Finally, add the chocolate chips and mix again to distribute them evenly.

Shape the dough into evenly sized balls and place them on a baking tray lined with parchment paper, leaving a little space between each one. Bake in a preheated oven at 215°C for about 15 minutes. The edges of the cookies should be golden while the centre remains soft. Leave to cool slightly before serving.

To serve, place a scoop of pistachio ice cream in a plate or bowl, add a few cookie pieces, then top with Casa Signorini Pistachio Crunchy spread. Repeat with a scoop of Piedmont hazelnut ice cream, cookie pieces and Casa Signorini Choco Crunchy spread. Finish with a scoop of stracciatella ice cream, a few cookie pieces and Casa Signorini Speculoos spread.