I was hoping someone could help me out with a recipe. I recently bought a chocolate dipped espresso cookie at a cafe and thought it was great.
I am experimenting with different espresso shortbread recipes and trying to find a similar one. None so far have had a comparable coffee flavor.
The coffee flavor in this cookie was so intense the cookie itself was a light gray. The cookie itself was more of the cut-out variety. Thin, crispy and dipped in dark chocolate.
If someone has a similar recipe or ideas on how to incorporate more of a coffee flavor into a shortbread cookie recipe, please share :)
Use powdered espresso such as Medaglia D’Oro, which is probably what made the cookies grayish. You can incorporate with the flour first, add it to the butter when it's creaming, or perhaps even reconstitute granules with a little heavy cream and add to the butter. Not too much cream -- If you go this route, make it very concentrated so it doesn't radically change the texture of the cookies.
Sounds like a delicious project. You could even incorporate some chocolate chips and skip dipping in chocolate. I might try this myself now!
Try this for an espresso shortbread cookie:
Preheat oven to 350 degrees F.
350 g all-purpose flour
130 g white sugar
3 g kosher salt
25 g espresso powder, such as Medaglia D'Oro
8 oz unsalted butter, in 1/4" pieces
2 tbsp cream or half and half
Place espresso powder and about 2 tbsp sugar into a coffee grinder. Pulse to a fine powder. Sift together with all dry ingredients.
Cut butter into dry ingredients until mixture resembles coarse sand.
Add 1 Tbsp cream/half and half and gently mix with your fingertips to bring mixture together. Add the other tbsp cream/half and half only if needed.
Gently press into an 8" x 11" baking sheet. Bake in a preheated 350 degree F oven for about 25 minutes.
Cool slightly before cutting into serving size pieces. Cool completely before dipping in chocolate if desired.