These coffee biscuits are a your daily dose of energy, very crumbly and perfect for a coffee break. They resemble coffee beans in shape and flavor, prepared with few and very simple ingredients. Since there are no eggs in the dough, but only butter that binds the other ingredients, the bisquits are really soft. The ground coffee gives a grainy effect and the cocoa enhances the flavor. The pairing is definitely a winner! Perfect to be enjoyed at breakfast with a cup of milk, with coffee or accompanied by a hot chocolate on colder days.
Tips
Let the dough rest in the refrigerator for the time necessary, it should never get too hot during processing, the wait will be rewarded with delicious crumbly beans! I recommend to let the bisquits cool completely before moving them from the pan to prevent them from breaking.
Happy baking!
Recipe
Download the PDF
Preparation time 15 minutes + 2 hours rest
Baking time 20 minutes
Servings 30 biscuits
Ingredients
130 gr of butter
20 ml of espresso coffee
230 gr of "00" flour
20 gr of unsweetened cocoa powder
5 gr of ground coffee
Method
1. With the help of a stand mixer, whip the butter with the sugar, add the espresso and ground coffee. Operate for a few minutes to mix the ingredients well
2. Sift the flour and cocoa, add the powders to the mixture a little at a time. Once you have a compact dough, wrap it in cling film and let it rest for two hours in the refrigerator
3. After resting time is up, divide the dough into balls of about 15 gr each, giving them the oval shape of a coffee bean. Arrange them on the baking tray lined with parchment paper and, with a knife, cut a small incision on the surface for the length of the biscuits
4. Place the tray in the refrigerator for another 30 minutes. Bake at 170 ° in the oven without fan for about 20 minutes, allow the biscuits to cool completely once baked before removing them from the tray. Store in an airtight or tin container
Yorumlar