Espresso Biscuits
Ingredients
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
Directions
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.
0 comments Tuesday 08 Mar 2011 | Porl | Foodie, Recipe