Almond Cookies with Coffee and Cocoa
How do you make gluten-free almond and coffee cookies?
Mix almond flour, powdered sugar, and cocoa powder. Dissolve instant coffee in warm water and add it to the dry ingredients until a smooth dough forms. Refrigerate for 30 minutes, shape the cookies, sprinkle with powdered sugar, and bake at 180°C for 10 minutes. Let them cool completely so they firm up.
Exquisite cookies scented with coffee and cocoa, two of our favorite ingredients. Today I’m making them for a special day: Valentine’s Day. For romantics, we make them with a heart-shaped cutter, but we can also make them at other times with whichever cutter we like best. Very easy and quick to make. Gluten-free and yeast-free, they are simply perfect.
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Servings: Makes 15-20 cookies
Ingredients
- Very easy and quick to make. Gluten-free and yeast-free, they are simply perfect.
- 250 g whole almonds, with or without skin, or almond flour
- 115 g powdered sugar
- 25 g unsweetened cocoa powder
- 2 teaspoons instant coffee (3 g)
- 40 ml warm water
Instructions
Start by placing the whole almonds in a mixer or food processor and grind them into a flour-like texture. If you already have almond flour, skip this step. If the mixer is small, do it in two or three batches so the flour becomes fine and the mixer does not overheat.
Place the almond flour, loose powdered sugar (if it has lumps, sift it first), and unsweetened cocoa in a medium bowl. Mix well.
If the water is cold, warm it slightly, then add the instant coffee and stir well.
Add the coffee to the dry ingredients.
Mix all the ingredients well until you have a smooth dough. Place it in the refrigerator for at least half an hour.
Remove the dough from the refrigerator and form small balls, about the size of a walnut. You should get 15-20 balls.
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and start shaping the cookies with your preferred cutter. I use a heart shape because they are for Valentine’s Day.
As you shape them, place them on the tray. Sprinkle with a little powdered sugar and bake for 10 minutes.
Remove from the oven and do not touch them until they are completely cool, because they are very soft, but they firm up a little as they cool. These cookies are slightly crunchy on the outside and soft inside. Simply delicious, enjoy them with your favorite drink or even with a sweet dessert wine.
Enjoy your meal!
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- Very easy and quick to make. Gluten-free and yeast-free, they are simply perfect.
- 250 g whole almonds, with or without skin, or almond flour
- 115 g powdered sugar
- 25 g unsweetened cocoa powder
- 2 teaspoons instant coffee (3 g)
- 40 ml warm water