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Espresso Almond Crunch
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Espresso Almond Crunch
Indulge in the rich flavors of espresso and the satisfying crunch of almonds in this delightful dessert. Espresso Almond Crunch is a decadent treat that combines the bold flavors of espresso with the nutty taste of almonds, all wrapped up in a crunchy biscotti-like cookie. Perfect for coffee lovers and those who enjoy a sweet treat with a satisfying texture, this dessert is sure to be a hit.
Time Cook
20
Level
Intermediate
Calories
240
Allergens
Gluten, Almonds, Caffeine
Ingredients
2 1/4 cups
All-purpose flour
285 Calories
1 teaspoon
Baking powder
5 Calories
1/2 teaspoon
Salt
0 Calories
1 cup
Granulated sugar
770 Calories
1/2 cup
Brown sugar
375 Calories
1/2 cup
Unsalted butter, softened
100 Calories
2
Large eggs
140 Calories
1 teaspoon
Pure vanilla extract
5 Calories
2 tablespoons
Espresso powder
10 Calories
1 cup
Sliced almonds
170 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3
In a large bowl, use an electric mixer to beat the granulated sugar and brown sugar until well combined.
4
Add the softened butter to the sugar mixture and beat until light and fluffy.
5
Beat in the eggs one at a time, followed by the vanilla extract.
6
Gradually mix in the flour mixture until just combined, being careful not to overmix.
7
Stir in the espresso powder and sliced almonds.
8
Scoop the dough into balls, about 1 tablespoon each. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
9
Bake for 12-14 minutes, or until the edges are lightly golden brown.
10
Remove the cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Where cooking meets life and technology.
© 2025 Cooklaif