Like so many of the other bakers, I am just astounded at the ease of making these cookies. I thought I made them just as cited in the recipe, but it turns out I accidentally doubled the espresso powder. Even at that, I thought the taste of coffee was on the backburner. That was no doubt because the taste of sugar was on all of the other burners!
I used walnuts and sliced blanched almonds for my nut mixture. When I make these in the future I use a different nut combination. Walnuts have such an overpowering flavor - a good one when they are roasted - but no way could I taste the almonds in these. I do love a r
oasted nut though. In addition, I would highly recommend using either whole almonds or almond slivers to make these and when you - don't bother chopping them. I never should have chopped the sliced almonds - they just about melted into the background. That fits with a meringue cookie though as they pretty much just melt when you eat them, anyway.
oasted nut though. In addition, I would highly recommend using either whole almonds or almond slivers to make these and when you - don't bother chopping them. I never should have chopped the sliced almonds - they just about melted into the background. That fits with a meringue cookie though as they pretty much just melt when you eat them, anyway.Super easy and they pack a wallop of flavor. Great choice, MacDuff.
1 comment:
Your cookies look great! I think double the espresso would be even better. They are also good with cocoa instead of espresso.
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