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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