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Almond Coffee Cookies

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Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 3 Users Voted
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Description

Almond and Coffee Cookies... two great flavors join forces to create a delicate cookie!

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Ingredients
  • 1 Lb Almonds
  • 1/2 Lb Sugar
  • Zest of 2 medium lemons
  • 3 Egg whites
  • 1 Tbs Espresso Ground Coffee
  • 2 Tbs Unsweetened Cocoa powder
  • 1/2 Cup Sugar for glazing (put it in a flat plate for rolling)
  • 50 Whole coffee beans
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Directions/Steps
  • To prepare the paste, boil the almonds and remove the peel. Once they are cold and somewhat dry, put them in a food processor or a blender and chop them finely.
  • Put the chopped almonds in a bowl, add the zest of the two lemons, the sugar, the ground coffee and the cocoa powder.  Mix everything very well.
  • Add the egg whites and mix until the egg whites dilute the sugar and the mixture becomes a paste.
  • Take a lump of mixture in your hand, roll it into a ball the size slightly smaller than a golf ball.
  • Roll the ball completely into the sugar and place it on a baking sheet.
  • Slightly insert a coffee bean on top of each cookie.
  • Roll all your cookies and bake them for 30 mins. at 350F.


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Reviews
Review by Josy , Friday, 05 December 2014 vote imagevote imagevote imagevote image
started my Christmas baking with these delicious crunchy yummy cookies. LOVE them-and they're gluten free!!!!
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Review by Gina D , Monday, 08 December 2014 vote imagevote imagevote imagevote image
Delicious with a little crunch..my own notes I added to this: be sure to chop almonds VERY fine if not it will be tricky to keep firm and roll into the ball. Push coffee bean all the way in, you will still see it. If not be very careful when handling the bean may fall out! Because of the great crunch I may slightly flatten cookie before baking..I used Cafe Bustelo espresso and Ghirardelli unsweetened coca..just yummy!! Ciao and enjoy!
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Review by coffeelover2009 , Friday, 08 May 2015 vote imagevote imagevote imagevote image
Great recipe! I stored mine in the freezer which do freeze well, except over time, about a month, they get harder. I would just slightly underbake them so that they would keep fresher in the freezer.
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