If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I am very proud of the cookies I make that are unique from all those 'same ones you see everywhere'. This recipe, a very strong espresso- flavored tender light walnut shortbread, was originally from a 1981 Bon Appetit; I changed the flour, sugar, coffee and ganache components.They make a particularly lovely presentation, piped out in long swirls and dipped in a dark chocolate ganache which works very well with the strong espresso. —LE BEC FIN
MOCHA JAVA DOUGH
- 4 CUPS/ 2 LB. UNSALTED BUTTER
- 2 1/4 CUPS POWDERED SUGAR, measured then sifted
- 6-7 TABLESPOONS ESPRESSO POWDER, MEDAGLIO D'ORO
- BOILING WATER, ~1 TEASPOON (just enough to dissolve coffee into paste)
- 1 CUP FINELY GROUND WALNUTS
- 3 CUPS SPELT FLOUR, not sifted
- 3 CUPS AP FLOUR, measured and sifted
- PINCH KOSHER SALT
- With a paddle in a stand mixer, cream butter and sugar til light and creamy. Carefully and slowly add hot water to coffee and stir til dissolved and a paste forms. Add paste to butter.Mix briefly. Add flour til mixed in; add walnuts.
- Make saran sausages of the dough like this: https://food52.com/recipes/16858-no-muss-piping-bag-technique in a piping bag, with a simple shell? tip (same one as in the photo; makes ridges) pipe dough into 3" fluted lengths onto parchment or silpat-lined sheet pan.
- Bake at 350 degrees F 14-15 minutes til lightly browned. Cool and dip halfway in ganache, gently scraping the ganache off the bottom of the cookie. Place on a wax-paper-lined container or sheet pan. You will probably need to re-heat and/or chill the ganache as it thickens and thins. When it's too thin (not set up enough)it pools around the cookie; and when it is too thick, it glops on the cookie and often causes it to break. So it's worth it to fiddle with til it is the right viscosity!
- *These cookies freeze well, either raw and piped out, or baked and dipped in ganache. Either way, they have a shelf-life of at least 3 months.
DARK CHOCOLATE GANACHE
- 1 LB. UNSALTED BUTTER
- 12 OUNCES 72% DARK CHOCOLATE, chopped or shaved
- 4 OUNCES UNSWEETENED CHOCOLATE, chopped or shaved
- Microwave butter to melt. Add chocolate and stir well and nuke on low, checking every minute or two, until melted.
- This recipe was entered in the contest for Your Best Recipe Made with Coffee