Ingredients
1/4 cup sugar1 envelope unflavored gelatin2 cups hot strong brewed coffee or cappuccino1/2 cup refrigerated hazelnut nondairy creamer1/4 cup chopped hazelnuts or walnuts6 Pirouette cookies or cookies of your choice
Preparation
In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer.
Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies.
