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cookie-al-caffe - 2

Cookies al caffè


  • 250 g flour type 00
  • Half a teaspoon of ground Barocco coffee
  • Half a cup of Barocco ristretto coffee
  • 70 g pecans
  • 1/2 teaspoon baking soda
  • 120 g of butter
  • 120 g brown sugar
  • 120 g of white sugar
  • 1 egg
  • Salt
  • Half a teaspoon of Bourbon vanilla powder


In a bowl, mix the flour with sugar, coffee powder, a pinch of salt, vanilla and soda. Then add the egg, soft butter and ristretto. Start working the mixture, which will be firm at first, then it will take on the same texture as a pastry crust. Then grate the pecans and add them to the dough.

At this point, let the dough rest, covered with film, for half an hour in the refrigerator. Then line the baking tray with baking paper and place the balls of dough at a distance from each other. Bake in a preheated oven at 170 degrees for ten minutes.

Serve the cookies when they are cool.