Almond Coffee Round Cookies
Buttery shortbread cookies made with freshly ground coffee beans and almond flour, offering a tender, melt-in-your-mouth texture. Best enjoyed with coffee or espresso.
Ingredients
Whole blanched almonds
1/2 cup
Powdered sugar (divided into 1/3 cup and 2/3 cup portions)
1 cup
Ground cinnamon
1/4 tsp
Cooked large egg yolks (chilled and sieved)
2
All-purpose flour
2 cup
Baking powder
1 1/2 tsp
Salt
1/4 tsp
Unsalted butter (softened)
1 1/4 cup (2 1/2)
Freshly ground Swiss almond mocha coffee beans or espresso beans (finely ground)
1 1/2 tbsp
Vanilla extract
1 tsp
Almond extract
1/2 tsp
Large egg (beaten for egg wash)
1
Instructions
1
Grind almond sugar
Place the almonds and 1/3 cup of powdered sugar in a food processor and grind until the almonds are finely ground, about 30 seconds. Transfer to a medium bowl, add the remaining 2/3 cup of powdered sugar and the ground cinnamon, and mix well.
2
Sieve egg yolks
Place a fine sieve over a small bowl and press the egg yolks through with a spoon; set aside.
3
Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
4
Make the dough
In a stand mixer fitted with the paddle attachment, beat the butter and coffee at medium speed until creamy, about 1 minute. Add the almond mixture and egg yolks and beat until well combined. Add the vanilla extract and almond extract. Add the flour mixture on low speed and mix until just combined.
5
Chill the dough
Turn the dough out onto a work surface and knead into a ball. Divide in half and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours (can be frozen for up to 1 month).
6
Prepare for baking
Adjust the oven rack to the center position and preheat to 350°F. Lightly grease two baking sheets.
7
Cut the cookies
Remove one dough disk from the refrigerator. Lightly flour the work surface, place the dough on top, and dust with a little more flour. Tap the dough with a rolling pin a few times to soften. Roll out to 1/8-inch thickness. Using a 2 1/4-inch fluted round cutter, cut out as many cookies as possible, transferring them to the baking sheet 1 inch apart. Gather the scraps into a disk, wrap in plastic wrap, refrigerate, then roll and cut to make additional cookies (re-roll scraps only once). Repeat the rolling and cutting process with the remaining dough.
8
Bake
Lightly brush the cookies with the beaten egg. Bake one sheet at a time for 12 to 15 minutes, until golden brown. Cool on the rack for 5 minutes, then transfer completely to the rack to cool.
