Coffee Cookies
by Connie Chen
Favorite
Difficulty
Easy
Time
30m
Serving
3
The rich coffee can also have a crispy mouthfeel.
1. The butter is softened at room temperature, low-gluten flour and almond flour are sifted twice, and the coffee is brewed with hot water and let cool
2. Put the powdered sugar in the butter and beat the butter until fluffy
3. Add the egg whites to the butter for 3 times, each time the egg whites and the butter are completely fused before adding the next time
4. Add the coffee liquid and vanilla extract to the butter paste and beat it evenly
5. Sift the low-gluten flour and almond flour that have been sifted twice into the butter batter and mix well to form a coffee cookie batter
6. Put the coffee cookie batter in the piping bag, and squeeze the coffee cookie pattern on the baking tray
7. Put it into the preheated 170 degree Vantage oven JKD611-01A, bake for 15 minutes
Tips:1. Pay attention to the heat when baking cookies, and it is best to observe them all the time during baking, so as not to burn them.
2. It is recommended to use pure coffee powder, if there is no coffee partner or sugar, the coffee taste will be more fragrant.
