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.
- In a medium bowl, whisk together the flour, ground almonds, ground coffee beans and salt.
- 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.
- With the mixer on low, gradually add the egg yolk and mix well.
- 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.
- 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.
- Bake for 12 minutes or until the cookies just begin to brown around the edges. Transfer to a wire rack to cool completely.
- Dust the top cookies with icing sugar. Sandwich raspberry jam between two cookies just before serving.
- Enjoy with a glass of Natrel Dark Chocolate Milk.