Coffee Granita with Almond Cookies
Mix the sugar with 125 ml (approximately 1/2 cup) of water in a pot, bring to a boil and cook for 3-4 minutes until bubbly, then add the espresso (or coffee). Cut the vanilla bean in half lengthwise, scrape out the seeds and add both to the coffee syrup mixture and allow to cool.
Pour the mixture through a sieve into a shallow metal tray and freeze at least 3 hours. Stir the mixture about every 30 minutes with a fork to prevent the formation of large ice crystals. Finally, stir again vigorously.
Distribute the granita in glasses and serve with almond cookies.