Ingredients
The following ingredients have 4 Servings
- 6 tbsp unsalted butter, (softened)
- 6 tbsp confectioner's sugar, (or powdered Monkfruit sweetener)
- 3 tsp instant espresso powder, divided
- 2 cups almond flour, (blanched, finely ground)
- 1/4 tsp salt
- 3 oz white chocolate or semi-sweet chocolate (use sugar-free chocolate chips, if desired)
Instruction
- In a medium bowl with an electric mixer, or in the bowl of a stand mixer, cream softened butter and confectioner's sugar (or powdered Monkfruit) together.
- Dissolve 2 teaspoons instant espresso powder in two teaspoons of hot water. Add this coffee to the creamed butter and sugar and beat until combined.
- Add almond flour, salt and the remaining teaspoon of espresso powder and beat, just until combined.
- Place the dough in a large ziplock bag. Using a rolling pin, roll into a square about 3/8 inches thick.
- Lay the flat dough in the bag on a baking sheet and refrigerate for 2 hours or overnight. At this point, you could freeze the dough if you like.
- When ready to bake, preheat the oven to 350°F. and line a baking sheet with parchment paper.
- Cut the the bag open with scissors and peel it away from the dough.
- On a flour-dusted board or countertop, slice the dough into rectangles about 1 1/2 by 2 1/2 inches.
- Transfer to the lined baking sheet. Prick with a fork, then place the cookie sheet with the cookies in the fridge until the oven has preheated.
- Bake at 350°F. for 8 - 10 minutes or until very lightly browned. Remove from oven and let cool on baking sheet for 5-10 minutes until firm, then remove to a wire rack to cool completely.
- Melt chocolate over, not in, hot water. To make tempered chocolate, melt 2 oz. of the chocolate, then remove from heat and stir in the remaining ounce.
- Using a piping bag fitted with a narrow tip, drizzle the chocolate over the cookies.
- Cool completely before storing in an airtight container. Place a piece of parchment paper between the layers to protect the chocolate drizzle.
