Townsville Bulletin

COFFEE & ALMOND COOKIES

SERVES 26. PREP 20 MINS. COOK 20 MINS

- Helena Moursellas

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. –

FIND THE RECIPE FOR THIS COFFEE RICOTTA CAKE AT DELICIOUS.COM.AU

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