Count-Down to Christmas Dinner – Espresso Biscuits
December 14, 2010 by pbenjay
TASTY TIDBITS TUESDAY
I served this dessert at Christmas for several years. Of course, the dessert table was laden with other choices, however, this is one of my favorites because it incorporates two of my favorite foods: chocolate and ice cream! This year it may be resurrected.
ESPRESSO BISCUITS
1 1/2 cups all purpose flour
1/2 cup Dutch cocoa
1 TBS ground espresso beans
2 sticks unsalted butter (room temperature)
3/4 cup confectioner’s sugar
1 tsp pure vanilla extract
Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee** ice cream.
Read more at Marthastewart.com: Espresso Biscuits – Martha Stewart Recipes
I have also served these delicious (not too sweet) biscuits with Peppermint Ice Cream.
Yum Yum Yummy!
Posted in Everyday Food, Marthaspeak, Tasty Tidbits Tuesday | Tagged Biscuit, Butter, Christmas, espresso, Martha Stewart, Powdered sugar, Vanilla extract | Leave a Comment
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