Ingredients for 6 ice cream cones

For the Prato biscuit cones:
120 g organic semi-wholemeal flour of Mugello
1 egg
50 g sugar
40 g almonds
1/2 teaspoonful wild fennel
1/4 sachet baking powder
For the ice cream:
220 ml fresh full cream milk
100 ml fresh cream
2 spoonfuls sugar
2 spoonfuls Cointreau
rind of one orange

Method

To make the cones, proceed as follows: in a large bowl, make a well in the flower and put the whole egg into it, along with the sugar, yeast, wild fennel seeds and almonds, which have been roughly chopped. Stir it all together with a fork and then with your hands until you have a soft, smooth mixture. Fold a sheet of aluminium foil double and make 6 rectangles of about 15 x 20 cm each, then roll them to form wide cones. Now, on a floured pastry board, roll out the pastry to about 2 mm thick and cut out some rectangles of about 10 x 15 cm. Roll them to form cones and place these on the upside down aluminium cones. In this way the biscuit cones will maintain their shape while being baked in the oven.
Heat the oven to 180 °C. Cook the cones for about 20 minutes and then leave them to cool.
Here is how to make the ice cream. Put the milk and sugar into a cylindrical container and stir with a spoon until the sugar is completely dissolved. Now add the cream and mix well again. Place in the freezer for an hour and a half. After an hour and a half in the freezer, mix using an immersion mixer for 30 seconds, add the Cointreau and the chopped orange peel, stir and put back into the freezer for another hour and a half. Repeat this operation with the immersion mixer twice more, at intervals of an hour and a half. In this way the ice cream absorbs air and stays soft.
Now simply fill the cones with ice cream and garnish them with some pieces of orange peel.