Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Espresso Biscuits 3.8 (9) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: ANITA CALERO Yield: 16 These mocha-flavored biscuits are the perfect balance of coffee and chocolate. Ingredients 1 ½ cups all-purpose flour ½ cup Dutch cocoa 1 tablespoon finely ground espresso beans 1 cup (2 sticks) unsalted butter, room temperature ¾ cup confectioners' sugar 1 teaspoon pure vanilla extract Directions 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. 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. 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. Print