Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Espresso Biscuits 3.8 (9) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print