Name: Eggless Coffee Almond Biscuits recipe by Anshu Matta at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Plain flour - 1 cup; Almond flour - 1/2 cup (you can easily make this at home by coarsely grinding almonds in a mixi jar); Unsalted butter (room temperature) - 1/2 cup; Icing sugar - 3/4 cup + 1 tablespoon; Almond essence - 1 teaspoon; Milk - approx. 1 tablespoon; Baking powder - 1/4 teaspoon; Salt - a pinch; Instant coffee powder (dissolved in a few drops of water) - 2 teaspoon

ABOUT Eggless Coffee Almond Biscuits RECIPE

Crispy, crunchy and loaded with coffee flavour and almonds, these biscuits make for a heavenly treat over a hot cup of tea. Do try them out the next time you are planning for a tea-time bake...you certainly won't be disappointed. And yes! they are egg-free too.

Ingredients Serving: 4

Plain flour - 1 cup
Almond flour - 1/2 cup (you can easily make this at home by coarsely grinding almonds in a mixi jar)
Unsalted butter (room temperature) - 1/2 cup
Icing sugar - 3/4 cup + 1 tablespoon
Almond essence - 1 teaspoon
Milk - approx. 1 tablespoon
Baking powder - 1/4 teaspoon
Salt - a pinch
Instant coffee powder (dissolved in a few drops of water) - 2 teaspoon

Instructions

First cream the butter and sugar until smooth. Mix in almond essence and coffee too.
Combine plain flour, almond flour, salt and baking powder
Add the flour mixture to the butter-sugar and knead a dough with a little of milk.
Place a cling wrap on a plain tray. Keep the dough on the cling wrap and cover with another sheet of cling wrap.
Using rolling pin, roll a thin sheet approx. 1/4 inch thickness.
Remove the covering cling wrap and cut out small discs using a cookie cutter. You can also cut it into squares using a knife.
Mark out a design using a cookie stamp. This step is optional.
Again cover the dough sheet with the cling wrap (do not separate the cut cookies) and keep in refrigerator for 15-20 minutes.
Pre-heat oven at 180 degrees centigrade
Take out the dough sheet from fridge, separate the cut cookies and place on parchment lined baking sheet.
Pop in the oven to bake for 12 to 15 minutes.
Cool down completely before serving. Store in air-tight container for a long shelf-life.

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