Espresso shortbread with cacao nibs from Delectable: Sweet & Savory Baking (page 121) by Claudia Fleming

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Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla paste.

  • pattyatbryce on April 02, 2023

    Very coffee forward. I'd probably reduce to 2 tsp espresso powder next time for personal preference, but texture is perfect. I did roll the logs in the turbinado and it adds a nice crunch and a touch of sweetness to balance the coffee.

  • Astrid5555 on February 20, 2023

    Intensely coffee-flavored, crunchs shortbreads - one of my favorites so far.

  • KCKB on February 12, 2023

    The last ingredient listed is 30g Demerara/Sugar in the Raw, but the recipe as written doesn’t mention whether we’re supposed to sprinkle it on just before baking, roll the dough logs in it before chilling, etc. I looked at the shortbread recipes in “The Last Course” to see if there were any hints, but none of the recipe instructions mention anything similar. The only potential clue is the photo on p. 87 of a decorative border (colored sugar or maybe cornmeal?) on the Lemon-Poppyseed Shortbread, which is rolled flat, not rolled into logs and sliced. In any case, they need the sweetness of that sugar to balance the flavor of the espresso. Also, the yield note says “makes about 60 cookies” - that’s accurate if you only bake off one log of dough and freeze the other, as the headnote suggests, but if you bake the full amount of dough you’ll get more like 120-125 (pretty small) cookies. Finally: I think these would be great with toffee bits in place of the cacao nibs.

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