Espresso Biscuits


Makes 16

1 1/2 cups all-purpose flour
1/2 cup Dutch cocoa
1 tablespoon finely ground espresso beans
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Heat oven to 350 degrees with two racks spaced evenly apart.

Line two baking sheets with parchment paper.

Sift together flour, cocoa, and espresso beans; set aside.

In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes.

Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.

Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball.

Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart.

Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes.

Transfer to a wire rack to cool.

Serve these dessert biscuits with coffee ice cream.

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