Keywords

coffee
chocolate
espresso
cocoa
Colleen Watson-Turner
Red Calf Studio
Martha Stewart's expresso biscuits


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Espresso Biscuits

Espresso Biscuits
Not too sweet with a deep chocolate and espresso flavour. A top-notch Martha Steward recipe. Here it is:

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

Heat oven to 350 degrees. Line two cookie sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.

In a separate bowl, cream together the butter, icing sugar, and vanilla until creamy. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl.

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 with really good coffee.

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