Coffee Cookies

Name: Coffee Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 40
Ingredients: Eggs approximately 2 medium 3.9 oz; Coffee 1.4 tbsp; Sugar 0.67 cup; Type 00 flour ¾ cup; Potato starch 3 ¾ tbsp; Baking powder 1.7 tsp; Coffee 1.5 oz; Fresh liquid cream ¾ cup; Dark chocolate 7 oz; Powdered sugar to taste

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Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Makes: 40 pieces
Cost: Low

PRESENTATION

Coffee biscuits are a beloved Italian treat that really catch people’s attention with their rich, unmistakable aroma. I mean, folks in Italy adore these coffee biscuits for blending a subtle coffee kick with the gentle sweetness of a soft, chocolate-filled cookie. The dough itself—honestly, it's amazing—carries that strong coffee scent, so your kitchen smells fantastic before you even take a bite. The filling is no joke, either. It’s smooth chocolate ganache mixed with a little more coffee, giving these cookies a moist and creamy center. And look, for some extra fun, a sprinkle of powdered sugar on top adds a delicate touch. People often get creative—using stencils or a bit of cocoa powder for decoration. In different parts of Italy, you might find small twists like a dash of espresso or a hint of hazelnut, but it always comes back to that cozy coffee flavor everyone loves.

So here's the thing, these coffee cookies are perfect for the afternoon, maybe alongside a cup of espresso or a glass of something sweet and aromatic, like amaretto or sambuca. And you know what? They also make a quick breakfast treat when you want something special without being too heavy. Even kids enjoy them with a glass of milk, while adults appreciate how well the coffee-flavored biscuits pair with their morning coffee or after-dinner drinks. Plus, because they’re super easy to dress up, these cookies are fantastic for sharing at get-togethers or packing up as a homemade gift. Seriously, the fun part is how the taste balances that tender texture with the boldness of coffee and chocolate—it’s like a little pick-me-up in a bite. Whether you dust them with a fancy pattern or keep things simple, this classic coffee biscuit recipe lets you play around and make every batch your own. In the end, these homemade coffee biscuits are all about sharing good times and a love for coffee, no matter the occasion. I gotta say, the tradition of enjoying these biscuits reflects Italy’s passion for good food and even better company.

INGREDIENTS

Ingredients for about 40 cookies: Eggs 3.9 oz (110 g) - approximately 2 medium; Coffee 1.4 tbsp (20 g); Sugar 0.67 cup (125 g); Type 00 flour ¾ cup (100 g); Potato starch 3 ¾ tbsp (30 g); Baking powder 1.7 tsp (8 g)

for the cream: Coffee 1.5 oz (40 g); Fresh liquid cream ¾ cup (200 g); Dark chocolate 7 oz (200 g)

for garnish: Powdered sugar to taste

Preparation

How to prepare Coffee Cookies

To make the coffee cookies, place the whole eggs and sugar in a large bowl, beat with electric whisks 2 until you get a light and homogeneous mixture. At this point, pour the liquid coffee prepared with the moka pot at room temperature 3 and continue to beat with the electric whisks.

The mixture should be well blended 4. Sift flour, corn starch, and baking powder through a sieve 5 and incorporate them into the mixture one tablespoon at a time 6. Mix with the whisks at low speed.

The mixture will be quite creamy 7. Now line a baking sheet with parchment paper, transfer the batter into a piping bag with a plain nozzle with a 0.4-inch diameter. Squeeze discs about 1.2 inches in diameter 8, spacing them apart, as they will spread slightly during baking. With these quantities, you will get about 80 wafers 9.

Bake the cookies in a static preheated oven at 356°F for 10 minutes. Bake one tray at a time, keeping the batter at room temperature. Once baked, remove the cookies from the oven and let them cool 10. In the meantime, prepare the cream: chop the dark chocolate 11 and melt it in a double boiler or in the microwave. In a saucepan, heat the cream and the coffee made with the moka pot 12.

When the mixture reaches a boil, remove it from the heat and pour it over the melted chocolate in three steps, stirring with a spatula 13. You should obtain a rather dense cream 14. Cover with plastic wrap and refrigerate to harden for 30 minutes.

After this time, place the cream in a piping bag with a 0.34-inch star nozzle 16 and squeeze a tuft onto the flat side of the cookies 17. Close with another cookie, always leaving the flat side facing the cream 18.

To finish, decorate the cookies: place a strip of parchment paper over half of the surface and sprinkle the uncovered half with powdered sugar 19. Gently remove the paper, and you will get a lovely two-tone effect 20. The coffee cookies are ready to be enjoyed 21!