Confections created for lovers of morning coffee: coffee cookies with mocha filling are ideal for all fans of espresso and buttercreams. These crumbly cookies with a buttery filling, aromatic with coffee and rum, melt on the tongue. If you are looking for a coffee cookie recipe that has both style and flavor – this is exactly for you.
Ingredients for espresso cookies
– 250 g Farina per Dolci flour (Molini Pizzuti)
– 180 g cold butter, cubed
– 70 g powdered sugar
– 1 egg yolk
– 1 tsp instant coffee (dissolved in 1 tsp hot water)
– a pinch of salt
– optional: a few drops of vanilla extract
Preparation
1. Mix the flour, sugar, and salt. Add the cold butter and work the mixture with your fingers into a fine crumble. Stir in the egg yolk and coffee essence (plus vanilla, if using), and quickly process into a smooth dough.
2. Wrap it in foil and let it chill in the refrigerator for at least an hour.
3. Afterward, roll the dough out thinly, cut out the desired shapes, and bake at 170°C for about 8 to 10 minutes – depending on size and thickness. The cookies should remain pale, only turning slightly golden.
4. Allow to cool and sandwich together with mocha butter cream.
The result is wonderfully crumbly espresso cookies
If you use high-quality flour for your cookies, you will achieve a delicate, crumbly buttery structure with a fragrant touch of coffee. In combination with the mocha filling made of butter, coffee, and rum, it creates a confection that will delight every espresso lover. This is a recipe for those seeking modern and elegant Christmas cookies that taste like they came from a professional confectionery.
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