Thank you for this recipe. It’s delicious. I’ve been making it several times already and presented it as gifts to my friends. They all love it. The changes I’ve made from my experience are: if the color of the cacao powder is too light, I add shedded dark chocolate to the coffee paste. I add the almonds before adding the flour to the butter mixture, so I can mix them better, then I add the flour mixture. At last I divide the dough in exactly two and fold them with a new clean plastic sheet. It’s easier to form them into oblong than using parchment paper. Then I put them in the fridge over night. The next day I cut the firm cookie dough with a thin serrated knife. Just sharing.
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Happy Valentines Day! It came out wonderful! I made these last night for Valentines Day! It is perfect! Not too sweet. Nice and crispy! Oh my! Thank you! Thank you!
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I tried this recipe, it doesnt cut smoothly as yours. The almond flakes is making everything crumble although i already refrigerate it for 6 hours.. is it too much almond flakes? Edit: i tried baking second time, i put in the fridge longer this time. It works :)
Greetings from Thailand. Thank you for sharing this wonderful recipe. ❤ A quick question here, can I make it a plain version by substituting the coffee paste with vanilla extract and cocoa powder with all-purpose flour? Thank you 🥰
Habe heute diese wunderbaren Kekse das erste Mal ausprobiert. Super Rezept! Hat alles geklappt. Werde sie morgen meinen Kolleginnen im Corona-Labor mitbringen. Herzliche Grüsse aus Germany. Antje
Tried this recipe. Dutch processed cocoa powder should be changed to 40 grams. 15g is way too little. Feels like the cocoa brought out the coffee flavour instead of the other way around. Tasted like coffee biscuits instead of chocolate cookies.
Tried the recipe today . It split while I was cutting it .. what is the problem ? Is it because of me manipulating the batter too much while shaping it ? Maybe too much of almond flakes ?