|Light as air, crispy, melt-in-your-mouth Almond Coffee Crisps|
After learning about the issues that some of the Alpha Bakers had (cookie spreading too much, cookie resembling a lace cookie, etc), I decided to make some changes. Not sure if it was necessary, but I was happy with the end result.
Instead of the food processor, I used my KA stand mixer. I find that it does a better job of creaming butter and sugar. I made sure I used UNbleached AP flour instead of the usual bleached flour. The other change I made was to use almond meal because of the finer texture than the almonds you grind yourself. The instant espresso powder was reduced to 1 tsp because I'm not a coffee drinker and only like a mild coffee flavor in my baked goods. I figured I should reduce the sugar in the cookie since there's less "bitterness" from the espresso. I reduced it by 10% (120 gr total).
|My first batch was pressed into two different thicknesses to see which ones baked up better. After the cookies were baked, there was no difference in thickness.|
|They puffed quite a bit in the oven. I kinda wished they stayed that way.|
|They flattened after being removed from the oven.|
|Beautiful golden brown color on the bottom.|
Packaged them up to take them with me to a dinner party where they were enjoyed by the adults (not so much the kids, 2yrs, 8yrs, and 10yrs). The 10 year old stated they were a bit salty. I can see why he said that. The amount of salt used is fairly small, however, the 1/2 Tbsp of baking packs a lot of sodium.
|A plate full of yumminess. Bon Appetit!|
- All the adults liked them. The only comment I received was that they were a big too sweet, even though I reduced the sugar by 10%. I actually agree with that comment and will reduce the sugar amount more next time. Hubby is not a fan of crispy cookies. He's more into thick and soft/chewy cookies. He did like the flavor of this cookie so he gave it an 8 out of 10 rating.
- I personally liked the cookie a lot, even though I don't like coffee. The coffee flavor definitely came through, even with the reduced amount that I used, however, I found that it overpowered the almond flavor. The texture was amazing. Light, crispy, with a melt-in-your-mouth feel to it. I will definitely reduce the amount of sugar more next time.
- One observation I made was that the first third of the dough (that's baked immediately) baked flatter than the two thirds of dough that sat in the fridge for about 15-20 min. The difference in height I measured was 1/4" vs 3/8". Next time, I'll give the entire dough a little chill in the fridge.