Introduction: Pistachio Coffee Cookies

Picture of Pistachio Coffee Cookies

While living in Hungary, our next door lady is a cake decorator. She supplies sweets to mostly wedding. One of her specialty is Vanilias Kifli, Hungarian famous crescent cookies. She, of course does not share her recipe ;-) Although she always called them regular cookies with vanilla flavor, I could always somehow taste almond in them. Now, my husband's late grandmother made kick ass almond coffee crescent cookies, and these following cookies that am posting to the site, is an adaptation to her almond cookies. I mixed all sort of nuts and they turned out good, so I have been making them with mixed nuts ever since :)

Step 1: Ingredients and Method

Picture of Ingredients and Method

300 g flour

50 g ground almond

50 g ground peanuts

100 g margarine or butter

4 tbsp instant coffee granule

a pinch of salt

Mix 50 ml hot boiling water into coffee, stir to mix, cool to room temperature then beat until smooth with margarine.

Mix everything and knead, wrap with aluminum foil and refrigerate for an hour before proceeding

Shape dough into log and slice into portions

Roll each portion into ropes and cut each rope for 5 cm each

Bend these ropes into crescent shape as shown on last picture

Bake on preheated 350 F for 8-10 minutes, let cool to room temperature

Step 2: Topping

Picture of Topping

100 g dark chocolate

100 g semi sweet chocolate

100 g white chocolate

1-2 tsp mocha coffee paste (I used L'arome brand, available online)

100 g margarine/butter, divide into three portions

Crushed/chopped toasted pistachio, as needed

Icing sugar, for sprinkling, as needed,

Ground/chopped almond/peanuts, as needed

Melt each chocolate separately, dark choc with margarine, white choc with margarine and coffee paste, semi sweet choc with margarine.

Dip, drizzle, decorate cookies with each chocolate and sprinkle with nuts and icing sugar

Enjoy :)


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