Introduction: 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
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
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
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