Ingredients:
70 g Almonds
1 tbsp Coffee granules
2 tbsp Milk
125 g All purpose flour½ tsp Baking powder
¼ tsp Salt
100 g Butter (room temp)
40 g Granulated sugar
1. Preheat the oven to 190 degrees C. Line baking sheets with parchment papers.
2. Toast the almonds and coarsely chopped them, set aside.
3. Sift the flour and salt together, set aside.
4. Dissolve the coffee granules with milk (I microwaved the milk on high for a few seconds) and set it aside to cool.
5. In a large bowl, beat the butter and sugars until light and fluffy. Add the flour mixture and coffee mixture. Mix well.
6. Stir in the coarsely chopped nuts.
7. Use a tablespoon or ice-cream scoop to drop the cookie dough onto the prepared baking sheets.
8. Bake for 15 – 20 minutes, or until the edges browned.
9. Let the cookies rest on the sheets for a bit before transferring them to the wire rack and leave them to cool completely.
Makes about 14 cookies.
Notes:
- 1 tbsp of coffee granules yields strong coffee flavor, if you are not a fan, reduce it to about 2 tsp.
- I tend to cut down on butter/oil and sugar for my baking, so you might find the cookies not sweet enough.
If you like it sweet, increase the sugar to 50g – 60g.
I wouldn’t recommend any sweeter, but it really depends on your taste or your family members’. - You may substitute almonds with other nuts. (E.g. pecans, walnuts, peanuts)
- If you like less “chunky” texture cookies, grind the nuts more finely.
