This recipe is from Andrea De Bellis, a young pastry chef from Rome. These are crumbly, buttery, and truly delicious cookies.
They are perfect to enjoy after a meal with a hot coffee… or, if you’re feeling down, in front of the TV with a romantic movie!
Coffee Diamond cookies
- Preparation time: 20 minutes+ fridge time
- Ingredients for about 30 cookies (6 cm in diameter)
- Difficulty: Easy recipe
- Ingredients
- 210 grams of all-purpose flour
- 150 grams of butter
- 150 grams of sugar
- 5 grams of instant coffee
- For the finish:
- Cane sugar (as needed)
- Instructions
- In a small cup dissolve the instant coffee in a tablespoon of boiling water.
- Place the butter and sugar in the bowl of a stand mixer, add the coffee mixture, and mix until combined. Add the flour and mix until the dough is no longer sticky.
- Shape the dough into logs on a work surface. Wrap them in plastic wrap and refrigerate for at least twelve hours.
- Roll the logs in cane sugar. Slice the cookies (known as “diamond edged” for their sugar-coated edges) with a knife to a thickness of about 1 cm. Place them well-spaced apart on baking sheets lined with parchment paper.
- Return them to the refrigerator for at least thirty minutes.
- Preheat the oven to 180°C.
- Bake the cookies for about fifteen to twenty minutes.
- Let the cookies cool and store them in a tin.
Tips to ensure the success of the dish:
- It is best to use French butter.
- The amount of instant coffee is a matter of taste. You can also dissolve it in milk instead of water for a less intense aroma.
- Resting the dough in the fridge before baking helps the cookies hold their shape.
- You can also prepare the dough well in advance; simply shape it into a log and store it in the freezer. The cookies should be sliced while the dough is still frozen and baked immediately.
- Baking times are approximate, as every oven bake differently. The short crust pastry shouldn’t get too dark.
