Christmas Baking
Coffee Almond Cookies: Just 4 Ingredients and No Flour – Crackled Outside, Soft in the Middle
Flourless coffee almond cookies made with only almonds, sugar, ground coffee and an egg: crackled outside, soft inside.
NutritionApproximate, per serving
Instructions
Heat the oven to 340°F (170°C) convection (350°F / 175°C conventional). Line a baking sheet with parchment paper.
Grind the almonds in a food processor or grinder to a coarse meal. For a rustic look it is fine if some small pieces remain.
In a large bowl, mix the ground almonds, 1/3 cup (65 g) sugar and 1 tablespoon finely ground coffee.
Add the egg and stir with your hand or a spoon until everything comes together. You get a soft, slightly sticky dough.
Pour the powdered sugar into a separate bowl.
Dampen your hands with water. Take pieces of the sticky dough and shape them into balls about the size of a walnut.
Roll each ball generously in the powdered sugar. Do not be shy with a thick coat: it creates the crackled finish.
Place the balls on the baking sheet with enough space between them.
(Optional) Gently press one coffee bean into the center of each cookie as decoration.
Bake for 15 minutes. The cookies spread slightly and crack beautifully.
Let the cookies cool completely on the baking sheet, where they firm up a little.
- Wet hands are the trick: the dough is sticky by design, so do not add flour. Use freshly ground, finely ground coffee rather than instant for the best aroma.
- Variations: use toasted, skinned hazelnuts instead of almonds, swap the coffee for cocoa powder for a mocha version, or add a pinch of orange zest.