As the holidays approach I think of cookies , for gift giving and …well yes consuming . These spiral coffee almond butter cookies are the ideal afternoon pickmeup , and , if that’s not enough once baked and cooled the bases are dipped in luscious chocolate . And oh , what a dream , they are completely eggless !
Christine Mc Fadden
4 oz unsweetened chocolate , chopped
7 oz unsalted butter , room temperature
6 tbs powdered sugar
2 tbs strong black coffee
1 3/4 cup all purpose flour
1/2 cup cornstarch
about 20 blanched almonds
5 oz semisweet chocolate , chopped
Preheat oven to 375*F.
Melt chocolate in a bowl over hot water . Cream the butter with the powdered sugar in a bowl until smooth and pale . Beat in the melted chocolate , followed by the coffee.
Lightly grease two large baking sheets . Spoon the dough into a piping bag fitted with a large star nozzle . pipe about 20 swirls on the baking sheets , allowing room for spreading . Keep the nozzle close to the sheet so that the swirls are flat .
Press an almond into the center of each swirl . Bake for 15 minutes or until the biscuits are firm and starting to brown. Cool for 10 minutes on the baking sheets , then lift carefully on to a wire rack to cool completely.
When cool , melt the chocolate and dip the base of each swirl to coat . Place on a sheet of parchment paper and leave to set completely .