Shake up your coffee break with these Coffee Hazelnut Biscuits.
Coffee and hazelnut is an age old combination. The sweet, buttery flavours of the hazelnut work well with the nutty, chocolatey flavours in coffee. The crunchy hazelnut coating on the outside of the biscuit and the delightful melt-in-your-mouth coffee flavours in the centre will tickle your tastebuds. The little dollop of glacé icing on top, decorated with a split hazelnut is a touch of nutty genius to finish off this treat.
- 190g flour, sifted
- 100g butter
- 75g caster sugar
- 1 egg yolk
- 80g ground hazelnuts - I used my blade grinder to finely grind the nuts.
- 160g roughly chopped hazelnuts - I used my blade grinder to roughly chop the nuts. You can do this with a knife too.
- 1 espresso shot, cooled - I used the Brazil Santos. It has a lovely nutty taste with a cocoa aftertaste that goes really well with the hazelnuts.
- 80g icing sugar
- 2 teaspoon of an espresso shot, cooled - I used the Tanzania Mamsera to give that extra kick to the icing.
- 10g butter, softened
- 1 teaspoon milk
- Add butter and sugar to the flour and rub together, using your fingertips until the mixture is fine and crumbly.
- Make a well in the centre and add the espresso, egg yolk, and ground hazelnuts. Mix until the mixture is smooth.
- Turn dough onto a lightly floured surface, and knead until smooth.
- Shape dough into a 4 cm diameter log and roll the log in chopped hazelnuts. (Rolling tip: use cling film to roll the dough into a log shape)
- Cover with cling film and place the dough in the freezer for 30 minutes.
- Using a sharp knife, cut the log evenly into about 20 slices.
- Place the slices onto a baking tray that has been lined with baking paper. Make sure there is space between the biscuits to allow for it to spread when baking.
- Bake in a preheated oven at 180 deg C for 15 minutes or until golden brown.
- Cool on a cooling rack before icing.
- Sift icing sugar into a bowl.
- Stir in coffee, butter and milk.
- Stand bowl over warm water and mix until smooth.
- Spread a little over each biscuit and top with a half hazelnut.
- The biscuits can be stored in an airtight container for up to 3 days.
- Use pecan nuts or walnuts instead of hazelnuts