Not getting enough caffeine in that one cup of morning coffee? Add a little more with one or two of these. The coffee taste isn't overbearing; it's just pleasantly light.
Ingredients: 2 eggs, divided, 1/2 cup granulated sugar, 1/3 cup butter, melted and cooled, 2 teaspoons instant espresso coffee powder (I used ground espresso beans), 1/2 teaspoon vanilla, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1/4 cup finely chopped almonds; icing-1/2 teaspoon instant espresso coffee powder, 1 tablespoon water, 1 cup sifted powdered sugar.
Instructions: Preheat oven to 375 degrees; spray madeleine pan with cooking spray; set aside. In a medium mixing bowl, beat egg yolks and granulated sugar for 30 seconds. Add melted butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites.
In a small bowl stir together flour, baking powder, baking soda, and salt. Sift or sprinkle about one-fourth of the flour mixture over egg yolk mixture; gently fold in. Fold in remaining flour mixture one-fourth at a time. Fold in almonds.
Spoon batter into prepared pan, filling each mld about half full. Bake in preheated 375 degree oven 9-11 minutes or until edges are golden and tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Using the point of a knife, loosen each cookie from mold; invert onto wire racks to cool completely.
Icing: In a small bowl combine 1/2 teaspoon instant espresso coffee powder and 1 tablespoon water. Stir in 1 cup sifted powdered sugar. Stir in additional water, if needed, to make drizzling consistency. Drizzle over each cookie and allow to harden.
Makes 24 cookies.
Note: If you prefer, sprinkle tops of cookies with sifted powdered sugar instead of using the icing.
"Better Homes And Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
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