Name: Coffee and almond biscuit creams recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 16
Ingredients: 150g roasted skin on almond meal; 150g butter, softened; 150g plain flour, sifted; 140g (⅔ cup) firmly packed brown sugar; 1 tsp vanilla extract; 16 natural almond kernels; 3 tsp instant coffee powder; 2 tsp boiling water; 80g butter, softened; 80g icing sugar mixture

by Amira Georgy Last updated on 11/27/2023

These delightful coffee and almonds biscuit creams make delicious treats. Their creamy centre compliments the crispy biscuit texture. - Amira Georgy

Ingredients

150g roasted skin on almond meal
150g butter, softened
150g plain flour, sifted
140g (⅔ cup) firmly packed brown sugar
1 tsp vanilla extract
16 natural almond kernels

Coffee cream

3 tsp instant coffee powder
2 tsp boiling water
80g butter, softened
80g icing sugar mixture

Method

Step 1

Combine almond meal, butter, flour, sugar and vanilla in a bowl until dough comes together. Shape into a disc and enclose in plastic wrap. Place in fridge for 1 hour to chill.
Step 2

Preheat oven to 180C/160C fan forced. Line two baking trays with baking paper.
Step 3

Roll dough between two sheets of baking paper until 5m thick. Using a 5cm round cutter, cut rounds from dough, rerolling the excess. Place on prepared trays and top half the biscuits with almond kernels. Bake for 10 minutes or until golden. Cool completely on trays.
Step 4

To make coffee cream, combine coffee and the boiling water in a small bowl. Allow to cool. Using an electric mixer, beat butter, icing sugar and cooled coffee until light and fluffy. Place coffee cream in a snap lock bag and snip off the corner.
Step 5

Pipe coffee cream on biscuits without the almond, then top with biscuits with the almond. Serve.