Coffee and cardamom cookies
8 servings
30 minutes
Cookies with coffee and cardamom are an exquisite dessert with a deep aroma and rich flavor. Its roots trace back to Italian cuisine, where spices and coffee are skillfully combined in sweet treats. Cardamom adds a subtle spiciness to the cookies, while espresso brings a rich coffee bitterness that is harmoniously balanced by the sweetness of vanilla and brown sugar. Nuts add structure and a light crunch, while cocoa powder gives a dark color and a hint of chocolate. These cookies are perfect with a morning cappuccino or as an elegant addition to evening tea, revealing a palette of flavors with each bite. When prepared correctly, they remain soft inside and slightly crispy outside, creating an unforgettable gastronomic impression.
1
Sift flour, ground cardamom, vanilla sugar, baking powder, and cocoa powder into a large bowl. Mix well.
- Wheat flour: 100 g
- Ground cardamom: 1.5 teaspoon
- Vanilla sugar: 15 g
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 1 tablespoon
2
Roast the walnuts in a dry pan for five to seven minutes over low heat until they dry out and brown slightly, then crush the nuts into fine crumbs.
- Walnuts: 30 g
3
Cut the cold butter into large cubes, sprinkle with brown sugar and a pinch of salt, and blend everything into a homogeneous mass.
- Butter: 100 g
- Brown sugar: 80 g
- Salt: pinch
4
Add the egg yolk, nuts, pour in the coffee, and while continuing to mix, gradually add the flour mixture with sugar and cocoa. The dough should not be too stiff — otherwise, the cookies won't spread a bit in the oven.
- Egg yolk: 1 piece
- Walnuts: 30 g
- Espresso: 30 ml
- Wheat flour: 100 g
- Vanilla sugar: 15 g
- Cocoa powder: 1 tablespoon
5
Make small balls from the prepared dough, line a baking sheet with parchment paper, and place the dough balls on it without them being too close together. Put the baking sheet in a preheated oven at 180 degrees for a quarter of an hour.
6
A few minutes before readiness, check the cookies for softness — they should be taken out of the oven before they harden, otherwise the cooled cookies will be too hard.
