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Crispy Coffee Biscuits stacked in a clear glass bowl with a coffee cup in the background

CRISPY COFFEE BISCUITS

Small cocoa-and-coffee biscuits shaped like coffee beans, baked until crisp on the edges with a tender bite.
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Prep Time 20 minutes
Cook Time 12 minutes
chill time 0 minutes
Total Time 32 minutes
Servings: 40 biscuits
Course: Dessert
Cuisine: American
Calories: 46
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Coffee mixture
  • 2 tbsp instant coffee 7 g
  • 1 tbsp milk 15 g
Cookie dough
  • 1/2 cup unsalted butter 100 g
  • 3/4 cup powdered sugar 90 g
  • 1 egg yolk room temperature
  • 4 tbsp cornstarch 30 g
  • 2 tbsp unsweetened cocoa powder 15 g
  • 1/2 tsp baking powder
  • 1 1/4 cups + 1 tbsp all-purpose flour 155 g

Equipment

  • Mixing bowl
  • Small bowl
  • Hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cookie sheet
  • Parchment paper
  • Cooling rack
  • Small knife or bench scraper (for the center line)

Method
 

  1. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
  2. In a small bowl, mix the instant coffee with the milk until dissolved.
  3. In a large bowl, beat the butter and powdered sugar until smooth and creamy. Add the egg yolk and mix until combined.
  4. Add the coffee mixture and beat until evenly mixed.
  5. Add the cornstarch, cocoa powder, baking powder, and flour. Mix just until a soft dough forms.
  6. Roll small pieces of dough into smooth ovals and place on the prepared cookie sheet.
  7. Press one line down the center of each oval with a small knife or scraper to create the coffee-bean shape.
  8. Bake for 10–12 minutes, until set and lightly firm at the edges.
  9. Cool 5 minutes on the pan, then transfer to a rack to cool completely.

Nutrition

Calories: 46kcalCarbohydrates: 6.1gProtein: 0.6gFat: 2.2gSaturated Fat: 1.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.6gTrans Fat: 0.1gCholesterol: 10mgSodium: 7mgPotassium: 8mgFiber: 0.2gSugar: 2.3gVitamin A: 69IUCalcium: 1mgIron: 0.1mg

Video

Notes

  • For best shaping, use softened butter (not melted).
  • If the dough feels too soft, chill it for 10 minutes before rolling.
  • Swap milk with any milk (dairy or unsweetened plant milk).
  • Use instant espresso powder instead of instant coffee for a stronger flavor.
  • Don’t overbake—these crisp more as they cool.

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