Dutch Koffiekoekies / Coffee Cookies-with a coffee-fudge filling. These biscuits are regarded as a bit of a delicious luxury because it's hard work to make them. But the result is such a delightful mixture of textures and flavours, that it's well worth the effort.

Dutch Koffiekoekies / Coffee Cookies-with a coffee-fudge filling. These biscuits are regarded as a bit of a delicious luxury because it's hard work to make them. But the result is such a delightful mixture of textures and flavours, that it's well worth the effort.

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Coffee-flavored brown sugar cookies are crispy on the outside and chewy on the inside.  Coffee lovers will love these for dessert!

Coffee-flavored brown sugar cookies are crispy on the outside and chewy on the inside. Coffee lovers will love these for dessert!

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Get a coffee fix in these deliciously decadent macarons. Espresso Mocha Macaron with Salted Dark Chocolate Filling taste like a fancy cup of mocha espresso with a pleasant hint of salt in the buttercream.

Get a coffee fix in these deliciously decadent macarons. Espresso Mocha Macaron with Salted Dark Chocolate Filling taste like a fancy cup of mocha espresso with a pleasant hint of salt in the buttercream.

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Coffee & Amaretto Soufflés With Chocolate Dipped Vanilla Coffee Biscuit Spoons - Jen's Food

Coffee & Amaretto Soufflés With Chocolate Dipped Vanilla Coffee Biscuit Spoons - Jen's Food

Biscotti al cafe  230 g flour   160 g butter  120 g sugar  2 tsp espresso+1tbs instant coffee    Cream butter with sugar  Add coffee and then add flour.  Knead the dough, form a ball and let rest in fridge 2 hrs  form into balls, size of walnuts, but oval, slightly flattened  Arrange on a baking sheet w parchment paper  cut a vertical cut  Cook at 170 degrees for 15 minutes (for me 20)  Let cool, store in a tin box

Biscotti al cafe 230 g flour 160 g butter 120 g sugar 2 tsp espresso+1tbs instant coffee Cream butter with sugar Add coffee and then add flour. Knead the dough, form a ball and let rest in fridge 2 hrs form into balls, size of walnuts, but oval, slightly flattened Arrange on a baking sheet w parchment paper cut a vertical cut Cook at 170 degrees for 15 minutes (for me 20) Let cool, store in a tin box

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