K Kat

Recipe: Espresso Biscuits -- Eggless

Nov 29, 2008 · coffee · espresso · Legacy · recipes
Recipe: Espresso Biscuits -- Eggless

Here's a great recipe for anyone who has an egg allergy -- or if you're in the mood for cookies but don't have any eggs on hand! Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 tablespoon finely ground espresso beans
  • 1/2 lb unsalted butter,at room temperature
  • 3/4 cup confectioners sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350*F with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together the flour, cocoa and ground espresso; set aside.
  2. In a bowl of an electric mixer fitted with the paddle attachment,combine the butter, confectioners sugar and vanilla; beat on medium speed until creamy, 3-4 minutes. Reduce speed to low, and gradually beat the flour mixture into the butter mixture, scraping down the sides of the bowl twice.
  3. Roll a heaping tablespoon of dough between the palms of your hands to form a ball. Place on prepared baking sheet; repeat with remaining dough, spacing cookies 2 inches apart. Place the tines of a fork into dough and gently flatten the ball into biscuit shape. Bake biscuits until just firm to the touch, 12 to 15 minutes, rotating half way through. Transfer to a wire rack to cool.
These are great to serve along with coffee or espresso when you're entertaining. (Recipe originally developed by Martha Stewart)

Link to share

Use this link to share this article