These cookies might be the sleeper hit of our cookbook. They taste like coffee ice cream and they’re quite gorgeous with their demerara sugar robe.
1 tsp hot water
2 tsp instant coffee granules
140g unsalted butter, softened
80g icing sugar
1 medium egg, separated
200g plain flour
40g flaked almonds, roughly chopped
50g demerara sugar, for coating
● In a small cup or bowl, mix together the hot water and instant coffee to make a thick syrup. Set aside.
● Using a stand mixer fitted with a paddle attachment, lightly cream the butter and icing sugar on low speed. Scrape down the sides and bottom of the bowl, then add the egg yolk and the coffee syrup. Mix well. Next, add the flour, mixing on low speed until incorporated. Add the flaked almonds, mixing slowly and gently until they are distributed throughout – you may need to stop the mixer and stir them in manually so the nuts don’t get crushed.
● Divide the dough into 2 pieces, then roll each piece into a log about 15cm long and 4cm in diameter. Wrap in clingfilm or baking paper and refrigerate until firm, about 45 minutes.
● Preheat the oven to 180C/350F/gas 4 (if using a fan-assisted oven, follow manufacturer’s instructions) and line two baking sheets with baking paper. Spread the demerara sugar on a tray or flat plate. Lightly beat the egg white to loosen it. Unwrap the logs of dough. Using a pastry brush, carefully brush each log all over with the egg white, then roll each one in the sugar. Press gently to ensure it sticks to the dough.
● Slice the dough into 1cm thick pieces and transfer to the prepared baking sheets, spacing them 2cm apart. (If you wish to only make 15 or so biscuits at this point, you can freeze one of the logs for up to 2 months. Simply defrost in the refrigerator before proceeding).
● Bake for 17-20 minutes, until lightly golden. Transfer to a wire rack to cool.
● These will keep in an airtight container for up to 5 days.