Walnut Espresso Cookies

MAKES 1 TRAY

For the dough: 1/3 cup + 2 tbsp (100 g) soft butter, 1/3 cup (70 g) fine sugar, ½ whisked egg, ¾ cup + 2 tbsp (110 g) flour, 1 tsp baking powder, 1-2 tsp instant espresso powder, 1/3 cup (40 g) finely chopped walnuts

As desired: additional chopped walnuts to roll the cookies in

Additional: parchment paper

Cream the butter and sugar in a mixing bowl. Stir in 1 egg followed by the flour mixed with baking powder. Fold in espresso powder and walnuts one after another.

Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Use a tablespoon to scoop up small mounds of dough. Press them flat, roll them carefully in the chopped walnuts if so desired, and place them on a baking sheet lined with parchment paper, making sure to leave sufficient distance between them. Place the baking sheet into the preheated oven and bake for about 10 minutes. Afterward, the cookies should have taken on a little bit of color around the edges.

Remove them from the oven and let them harden for a few minutes on the baking sheet. Then place onto a wire rack and let cool completely.

 

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