COFFEE & ALMOND COOKIES
SERVES 26. PREP 20 MINS. COOK 20 MINS
INGREDIENTS
• 250g unsalted butter, softened
• 1 cup (120g) icing sugar, plus 1 ½ tbsp extra
• 1 tsp vanilla bean paste
• 1 egg yolk
• 2 tsp instant coffee
• 2 1/3 cups (350g) plain flour, sifted
• 1 cup (160g) almonds, roasted, finely chopped
• 2 tsp very finely ground coffee
METHOD
1 Preheat oven to 160C. Line 2 baking trays with baking paper.
2 Beat butter in the bowl of a stand mixer on low speed for 5-6 minutes until light and fluffy. Add icing sugar, vanilla, egg yolk and instant coffee and beat until combined. Fold through flour and almonds.
3 Spoon a heaped tablespoon of mixture into your hands and shape into a 17cm log. Cross the left end over the right end of the dough to create a loop. Repeat with remaining dough. Arrange cookies 3cm apart on prepared trays and bake for 18-20 minutes until golden. Cool completely. 4 Combine extra 1 ½ tbsp icing sugar and ground coffee in a bowl and sift over cookies to serve. Cookies can be stored in an airtight container for up to one week. –