Espresso cookies

Season hit. Delicious cookies, easy to make, with a rather specific taste, where you can feel both coffee and crunchy almond and the aftertaste of chocolate. My favorite cookies this year, definitely.


  • 350g of wheat flour
  • 1 teaspoon of baking powder,
  • 200 g of butter or margarine
  • 100g of sugar
  • 8-10g of vanilla sugar
  • 2 tablespoons of instant coffee
  • 2 tablespoons of water
  • 2 teaspoons of cocoa
  • 100g of chocolate shavings
  • 100g of almonds
  • 1 egg
  • pinch of salt
  • 1 teaspoon of chocolate or vanilla extract (e.g. Delecta)

Sift the flour into a bowl, add baking powder and mix.

Dissolve the coffee in two tablespoons of water. Chop the almonds in a food processor or use ready-made, chopped ones.

Add coffee, almonds and other ingredients to the flour. Knead thoroughly.

Wrap the dough with foil or put it in a bag. Place in the refrigerator for 1 hour.

Preheat the oven to 180 degrees C.

Knead the dough after taking it out of the refrigerator, divide it into parts and form a rolling pin on each. Divide into equal slices to make small balls. Shape into balls, place on a baking tray lined with baking paper and flatten slightly.

Bake for about 10 minutes. Cool it on a baking tray or on a wire rack.

If you like, decorate with chocolate glaze and almonds or coffee chocolates.

Enjoy your meal!

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