Coffee bean and raspberry cookies

One of my pastry chef heroes is Christina Tosi. I met her once when I was in New York City a couple of years ago and I was so star-struck, all I could say was that I was a huge fan. Sad, but true. She happened to be hosting a cereal bowl pop-up with crazy flavour pairings that day, and the cereal bowl I tried featured fresh raspberries and coffee grinds. I came up with this coffee bean and raspberry cookie to remember that day when I met somebody I truly admire. I think that even Christina Tosi would approve of this cookie served with Natrel’s Dark Chocolate Milk.

Preparation

  1. In a medium bowl, whisk together the flour, ground almonds, ground coffee beans and salt.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until the texture is light and fluffy.
  3. With the mixer on low, gradually add the egg yolk and mix well.
  4. Add the flour mixture and stir until you obtain a dough. Divide the dough in two and form disks. Wrap each disk in plastic wrap and chill for 1 hour in the fridge.
  5. Preheat the oven to 350°F (180°). On a lightly floured surface, roll out the dough to ¼-inch thickness. Cut out circles. You can create a “window” in half of the circles by cutting out a second smaller hole in the middle. Place the cookies on a parchment-lined baking sheet, spacing 1 inch apart.
  6. Bake for 12 minutes or until the cookies just begin to brown around the edges. Transfer to a wire rack to cool completely.
  7. Dust the top cookies with icing sugar. Sandwich raspberry jam between two cookies just before serving.
  8. Enjoy with a glass of Natrel Dark Chocolate Milk.

Janice Lawandi

Montreal, Quebec

Today, Janice works as a recipe developer and also writes about science in the kitchen.

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