Coffee Almond Cookies
A baked cookie scented with coffee, filled with almonds, and dipped in chocolate on the bottom.
Ingredients
butter
200 g
powdered sugar
90 g
espresso
30 g
cake flour (sifted)
200 g
cornstarch (sifted)
50 g
peeled almonds
25
bittersweet chocolate (melted in a double boiler)
100 g
Instructions
1
Step 1
Melt the bittersweet chocolate in a double boiler. Cream the butter and powdered sugar until smooth and pale white, then stir in the melted bittersweet chocolate.
2
Step 2
Stir in the espresso until well combined.
3
Step 3
Next, add the sifted cake flour and cornstarch, and stir gently until a soft dough forms.
4
Step 4
Pipe swirl cookies using a star nozzle, then press a peeled almond into the center of each cookie.
5
Step 5
Bake in a small oven at 190°C with top and bottom heat for 15 minutes. Let cool, then melt the extra bittersweet chocolate for decoration. Dip the bottom of each cookie in the melted chocolate to form a chocolate coating.
