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Coffee Bean Cookies



This is an ACF Original Recipe developed specifically for the Lavazza Series 2015. I used my tried and true shortbread recipe, added Lavazza Espresso, and VOILA!
Course Cookie
Cuisine Canadian
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 60
Author Valerie Lugonja

Ingredients

  • 225 g unsalted butter , room temperature (1 cup)
  • 100 g granulated sugar (1/2 cup)
  • 15 g finely ground espresso or three tablespoons
  • 5 g vanilla
  • 325 g flour (about 2 1/2 cups)
  • pinch of salt
  • 300 g white chocolate callets
  • 5 g instant espresso

Instructions

Instructions with the Thermomix TM5

  1. Preheat oven to 325 degrees F
  2. weigh the flour and salt on the top of the TM bowl before starting; set aside
  3. Scale butter and sugar into TM bowl; cream for 1 minute at speed 3-4, scraping down the sides of the bowl at 30 seconds
  4. Add coffee and vanilla to ingredients in TM bowl; mix to combine for 10 seconds at speed 3
  5. Scrape down sides of the bowl; mix for 10 seconds at speed 3 again
  6. Place a wide funnel into the hole of the lid; set a sieve on top
  7. Set the time to one minute, the speed at 2 and sift the flour through the sieve to combine with the ingredients in the TM bowl; brush remaining flour into bowl through hole in lid
  8. Watching through the hole in the lid, mix just until ingredients form into a dough
  9. Remove from TM bowl; divide dough into two and wrap with plastic
  10. Chill for about 30 minutes, then roll tablespoon sized portions into 30 balls
  11. Shape balls into flattened ovals, score a line down the center with a skewer to resemble a coffee bean shape
  12. Place cookies on parchment paper covered baking sheet; bake for 18 minutes or until bottom is a light brown
  13. Remove from oven, and place individual cookies on cooling rack

Instructions for Dipping Cookies in the Thermomix:

  1. Scale 200g chocolate into TM bowl; melt by setting time for 5 minutes, temperature at 37 degrees F and speed at 2
  2. Scrape down sides of bowl, as needed; remove melted chocolate into narrow deep bowl for dipping cookies
  3. Dip each cookie halfway into melted chocolate; sprinkle chocolate with instant coffee powder and 24K gold leaf shards
  4. Place on parchment paper to set; store in air tight plastic container
  5. When dipping second batch of cookies, melt remaining 100g of chocolate with the leftover chocolate

Instructions for Cookies without the Thermomix

  1. Preheat oven to 325 degrees F
  2. Cream the butter and sugar until well combined; add coffee and vanilla to combine
  3. Sift flour and salt over wet ingredients, mix on low until dough forms
  4. Divide dough into two and wrap with plastic; chill for about 30 minutes
  5. Roll tablespoon sized portions into 30 balls; shape each into flattened ovals, score a line down the center with a skewer to resemble a coffee bean shape
  6. Place cookies on parchment paper covered baking sheet; bake for 18 minutes or until bottom is a light brown
  7. Remove from oven, and place individual cookies on cooling rack

Instructions for Dipping the Cookies without the Thermomix

  1. Melt 200g chocolate; remove melted chocolate into narrow deep bowl for dipping cookies
  2. Dip each cookie halfway into melted chocolate; sprinkle chocolate with instant coffee powder and 24K gold leaf shards
  3. Place on parchment paper to set; store in air tight plastic container
  4. When dipping second batch of cookies, melt remaining 100g of chocolate with the leftover chocolate

Recipe Notes

There will be 1/2 of the white chocolate left once the first 30 cookies are dipped
It is best not to melt all at once, as it will thicken and need remelting after second batch is made
Add remaining 100g of chocolate to thickened leftover dipping chocolate, ensuring there are no cookie crumbs in the leftover chocolate
Proceed dipping as with first batch
Chocolate takes a long time to set; place in the fridge for 15-20 minutes to expedite the process