The COFFEE BEAN COOKIES are small cookies that are simple to prepare and truly delicious, perfect to offer at breakfast or for any coffee break during the day to pamper yourself or your greedy guests.
The first thing that strikes us is that these delights are crunchy on the outside and slightly soft inside, and they literally melt in your mouth from the very first bite. But it isn’t their only quality: their aroma and taste are intense and pleasant, just like an espresso shot.
Also their appearance, which recalls the classic coffee bean both in color and shape, makes them pleasant and inviting.
In short, if you like coffee-flavored sweets don’t waste any more time and get to work: you must try these little cookies right away.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 20-21 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 64.25 (Kcal)
- Carbohydrates 8.85 (g) of which sugars 3.85 (g)
- Proteins 0.89 (g)
- Fat 3.10 (g) of which saturated 1.94 (g)of which unsaturated 1.12 (g)
- Fibers 0.37 (g)
- Sodium 18.20 (mg)
Indicative values for a portion of 14 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/3 cup butter (softened)
- 3/4 cup powdered sugar
- 1 egg yolk (medium)
- Half tablespoon instant coffee
- 1 tablespoon water (hot)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch (maizena)
- 3 tablespoons unsweetened cocoa powder
- 1 pinch salt
Tools
- 1 Bowl
- 1 Toothpick
- 1 parchment paper
Steps
To prepare the COFFEE BEAN COOKIES, first take the butter out of the fridge at least 30 minutes before using it, as you will need it softened for this recipe.
Place the instant coffee in a small bowl, dissolve it with a tablespoon of hot water and set aside.
Put the butter in a bowl and use a spatula to soften it until creamy. Add the powdered sugar and blend. At this point add the egg yolk and incorporate it well.
Add the instant coffee dissolved in the water and mix.
Finally add the sifted dry ingredients: the flour, cornstarch, cocoa and a pinch of salt.
Knead everything until you get a smooth, homogeneous dough.
Wrap it in plastic wrap and place it in the refrigerator to firm up for 30 minutes.
After 30 minutes, break off small pieces of dough, about a teaspoon each, and shape each piece with your hands into an oval form.Place each oval on a baking sheet lined with parchment paper and, using a toothpick or the back of a knife, gently press along the diameter of the oval.
Transfer the baking sheet to the fridge for 30 minutes or to the freezer for 10 minutes, then bake in a preheated conventional oven at 338°F for 12 minutes.
When the baking time is up, immediately remove your coffee bean cookies from the oven and let them cool completely.
STORAGE
You can store the coffee bean cookies in a tin box or in an airtight container for up to 1 week and they will remain as if just baked.
