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Coffee covered shortbread cookies

Tapas, Sweet

A small, but delicious, shortbread cookie with a diamond shaped pattern on top.


Keep the cookies in a hermetically sealed container and they will keep for 2 weeks.


Recipe for 4 persons

Shortbread cookie

280 Gr
Salted butter
40 Gr
1 Unit(s)
80 Gr
Icing sugar
80 Gr
Almond powder
260 Gr

Coffee wash

25 Ml
2 Unit(s)
1 Unit(s)
Egg yolk
40 Ml
Coffee flavor

Preparation time: 30.00 min

Preheat your four at 356.00 °F

  • Shortbread cookie

    Bring the butter to room temperature using the microwave (set 3-4 times in 10 second increments). Place the butter in the mixer and dump the sugar on top. Mix with the paddle attachment until it is nice and fluffy (it looks like mashed potatoes). Add the eggs one by one integrating them fully before adding more.
    Sift all the dry ingredients and add them in one shot to the mix and stir until fully incorporated. Spread the dough between two sheets of plastic wrap and set in the fridge for 4 hours minimum. Once you take the dough out of the fridge, mix it with your hands until it is of a spreadable consistency. Lay it on a table and roll it out using the rolling pin (this is best done on top of a floured baking sheet). Spread to 5 mm of thickness and cut the cookies out with a cookie cutter. Once they are cut, glaze the cookies with the coffee glaze and, using a spoon, make a diamond shape pattern and let them rest in the fridge for 10 minutes before baking for 8 to 16 minutes depending on your oven.

  • Coffee glaze

    Whip all the ingredients together and, using a kitchen brush, spread the coffee glaze on top of the cookies and set the cookies in the fridge for a few minutes so the glaze can dry.

Keep the cookies in a hermetically sealed container and they will keep for 2 weeks.

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