My mom made these when we were kids, and they are just SO luscious that I've been making them for kids, big and small, for decades now. I wish I could include a photo, but I have none in my files, and since it's Passover, cannot make any right now. —ChefJune
Test Kitchen Notes
These coffee fingers were a nice surprise. Super-easy to make and very yummy, except they surprisingly tasted like ginger spice rather than coffee. Perhaps my coffee wasn’t as strong—I may try them again and replace brewed coffee with espresso and see if that makes a difference! The glaze made with a bit of orange juice was good but I would also love to try the glaze with a bit of light coffee or coffee liquor and increase the coffee profile even more—or combine them with others like almond or vanilla extract, or even cinnamon. You can definitely have some fun with the recipe alternatives. —feastathome
1 13 x 17-inch jelly roll pan full
light brown sugar, packed
extra large egg
hot black coffee
1 1/2 cups
sifted unbleached all-purpose flour
Rumford's baking powder
cinnamon (I use Vann’s Saigon Cinnamon)
fine sea salt
instant espresso powder
In This Recipe
Preheat oven to 350° F. Butter a 13 x 17-inch jelly roll pan. Have all ingredients at room temperature.
Cream butter and sugar until fluffy. Beat in the egg.
In a separate bowl, combine dry ingredients. Add to the egg mixture alternately with the hot coffee. Mix well. Smooth the mixture in the prepared pan.
Bake in preheated oven for 13 minutes.
Allow to cool completely before frosting with the following icing:
1 tablespoon unsalted butter, melted
1 cup sifted confectioners sugar
Enough orange juice to spread smoothly
Mix butter and sugar. Add orange juice to make a thin but spreadable frosting. (The frosting will look almost translucent on the cookies.)
Cut into bars of the size you desire and watch them disappear!