Whipped shortbread biscuits to which I added a concentrated coffee which gives a nice brown color to the biscuit and gives the beloved coffee aroma to the dessert. Perfect for snack!
Ingredients
- 135 g of butter
- 90 g of icing sugar
- 1 medium egg (50 g to be precise)
- 220 g of “00” flour
- ½ teaspoon of baking powder (do not overdo it otherwise they will expand too much, to be precise 2 g)
- 15 g of coffee forte e ristretto
- ¾ teaspoon instant coffee
- a pinch of salt
- coffee beans for decoration (optional)
Instructions
- With the moka, or with the machine, make a very strong coffee. As soon as it is ready and boiling, weigh 15 g of it into a cup and immediately add the soluble coffee powder and mix until it has completely dissolved. The addition of instant coffee is used to make it even more concentrated and to flavor the whole mixture with the addition of a little liquid. Leave the coffee concentrate to cool.
- In the meantime, in a planetary mixer, or in a bowl with an electric mixer, whip the creamy butter for at least 5 minutes (obtained by removing the butter from the fridge about 2 hours before making the recipe, in the summer it will be enough even 1 hour before ) with the icing sugar and a pinch of salt until the mixture is light and frothy.
- Gradually add the previously prepared restricted coffee, during this operation keep the butter and sugar mixture mixed to ensure that it absorbs the coffee.
- Add the whole egg, which must be at room temperature, and mix delicately again with an electric whisk to incorporate it.
- Finally add the sifted flour and baking powder.
- Always mix the mixture with the planetary mixer, or with an electric whisk, until a smooth and soft dough is obtained.
- Put the dough in a sac à poche with a ribbed nozzle. On a pan with baking paper form many small biscuits, leaving them spaced from each other. If desired, decorate the surface with a coffee bean, pressing it lightly on the biscuit surface.
- Leave the pan of biscuits to rest in the fridge for about an hour. Bake in a static oven at 170°/175° for about 10/12 minutes. During the last 5-6 minutes of cooking, I moved the pan to a higher shelf of the oven than the one usually used, to brown the surface of the biscuit well. Remove from the oven and leave to cool.
