Another Coffee Break

I-heart-coffee! Always have; always will. Repeatedly, I have threatened to grow my own coffee plants, but have yet to attempt this most daunting endeavor. Simply read through the archives of this site and you’ll find numerous posts devoted to my lifelong obsession. I have various machines, gadgets, and accessories, all designed to produce the perfect cup of coffee or coffee drink, depending on the occasion. And, oh, the endless possibilities to incorporate coffee into cooking and baking…

As with my previous entry posted in honor of the beloved bean, this very simple recipe for Espresso Biscuits also comes from Martha. These biscuits are so incredibly rich, they seem to melt in your mouth, as soon as you bite into them. (I added a Mocha Buttercream filling to create the ultimate chocolate-coffee sandwich cookie and generously dusted them with cocoa powder, enhancing their decadence.)

Espresso Biscuits
(recipe courtesy of

1 1/2 c. all purpose flour
1/2 c. Dutch processed cocoa powder
1 tablespoon finely ground espresso beans
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. confectioners sugar
1 teaspoon pure vanilla extract

Preheat oven to 350�° 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 the paddle attachment, combine 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 2 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. Makes 16.

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