Fererro Roche Affogato and Hazelnut Thins

Method

1. Spread each pastry sheet with hazelnut spread and
2. sprinkle with hazelnuts. Layer on top of each other
3. and tightly roll like a Swiss roll, pressing edges firmly.
4. Using a serrated knife, cut into 1cm thin slices and
5. arrange on a baking paper lined tray, bake at 180°C
6. for 12-15 minutes until golden and crisp. Cool on a
7. wire rack before serving.
8. For Affogato, divide ice cream between 4 glasses,
9. pour a splash of liqueur into each glass and just before
10. serving, pour over a shot of hot coffee. Serve with
11. hazelnut thins.