Almond Shortbread with Coffee Flour and Candied Orange Peel
These cookies really need a shorter name. But all of these ingredients come together to make this one special cookie, so we'll just go with it. Beside, ASCFCOP does not make for a good acronym. I spied a bag of coffee flour at Trader Joe's a couple of weeks ago and was intrigued. I bought it not knowing how I would use it. After a little research I learned that coffee flour would impart earthy, floral taste to baked goods, as well as a dark brown color.
As I was falling asleep one night thinking about recipes (as I often do!) coffee flour drifted into my mind, followed by candied orange peel and it felt like a winning combination! The next day, I modified my favorite shortbread recipe, added coffee flour, and adjusted the other ingredients. Oh - and the cookies demanded to dipped in melted chocolate at the end!
Preheat to 350. In a large bowl (or stand mixer), combine:
- 1 cup almond flour
- 1/3 cup coffee flour
- 4 tablespoons softened butter
- 3 tablespoons confectioners’ sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Candied orange peel cut into one inch pieces
- 1/2 cup semi-sweet chocolate chips
- Mix all of the ingredients except the orange peel and the chocolate chips until a cohesive dough forms.
- Scoop 1″ balls of dough onto a baking sheet lined with parchment paper. Place the balls of dough 1 1/2″ to 2″ apart, then use a fork (or you hand) to flatten to about 1/4″ thick. Place a piece of orange peel on top each cookie.
- Bake the for 8 to 10 minutes, until they are firm-ish to the touch, but not hard. They will firm up as they cool down. (The coffee flour makes these cookies dark, so you won’t be able to judge doneness by the color of the cookie top.)
- While the cookies cool, melt the chocolate chips is a small pot of a double boiler. When the chocolate has melted and is smooth, dip each cookie half way into the chocolate. Place on wax paper to dry.
- Enjoy!!
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