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Espresso Biscuits

  • yield: Makes 16
Photography: ANITA CALERO

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch cocoa
  • 1 tablespoon finely ground espresso beans
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Directions

  1. Step 1

    Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners' sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.

  3. Step 3

    Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee ice cream.

Source
Martha Stewart Living, December/January 1997/1998

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Reviews (11)

  • 21 Mar, 2011

    I just made these cookies for the first time today. While they are DELICIOUS, I find them to be a little greasy. Has anyone tried cutting back on the amount of butter in this recipe with goog results?

  • 7 Mar, 2011

    Thank you for the info! I guess I will have to figure out something else to treat him with as he hits his milestones...I'm not really into memorizing calorie counts I have enough to jumble up in my head...I do really appreciate the info though...I will remember the google advice!

  • 7 Mar, 2011

    Google "calorie calculator" and you'll find dozens of sites where you can type in a recipe and get the nutritional data. But as Trixie pointed out, a cup is 16 tablespoons, so each cookie has a tablespoon of butter and 1 1/2 of flour. That's 140 cals before you even get to the sugar and cocoa. (If you're concerned about nutrition, it pays to memorize calorie counts for serving amounts of the really common ingredients like flour and butter.)

  • 7 Mar, 2011

    Nutritional numbers - two sticks of butter should be a hint that these aren't 'diet' cookies. Try to get the numbers - caloric count of ingredients and divide by 16 (quantity recipe makes) makes. It will be close enough for you to judge.

  • 7 Mar, 2011

    Does anyone know the nutrional content? B/F would love these but he is on a diet, I was thinking these would be a nice treat if they didn't put him over the edge! Thx!

  • 24 Dec, 2009

    I have been making these since 1997 and they are just great. I use either ground espresso beans or just regular coffee beans, finely ground. So quick and easy to make.

  • 23 Feb, 2009

    So what's the verdict ladies? Can you use the espresso powder instead off the beans?

  • 3 Feb, 2009

    Has anyone made these? Is it possible to add some chocolate chips to the dough? I was also wondering about replacing the vanilla with dark rum. Any thoughts??

  • 2 Feb, 2009

    I have been making these for years and I use espresso powder

  • 2 Feb, 2009

    Are you meaning the instant espresso powder? If you are I would think that there would be some difference since the powder is brewed and dehydrated down. The way I see it though, is that there is not much in the line of ingredients and is worth a try with it! I know I will in the next day or two, (making one batch with the instant and one like the recipe) I will let you know how they turn out.

  • 2 Feb, 2009

    Could you use espresso powder instead of the ground beans? Anyone know if there is a difference?
    Thanks