Arabica Monforte Coffee Bean Biscuits with coffee cream by Chef Nicola Vizzarri

For all coffee lovers, a full-flavoured and highly aromatic dessert perfect to end lunch or dinner.

Ingredients for 4 servings

BISCUITS:

• Butter 45g
• Whole Sugar 75g
• 100% Arabica Monforte Espresso coffee 40 ml
• Flour OO 100g
• MonforteChoc unweetened cocoa powder 20g
• 100% Arabica Monforte Espresso coffee powder 20g
• Baking powder 4g

COFFEE CREAM:

• Butter 20g
• Sugar 70g
• Egg yolks 2 units
• Flour OO 20g
• 100% Arabica Monforte Espresso coffee powder 20g
• Fresh cream 200ml

TO SPRINKLE:

• Iced sugar 5g
• 100% Arabica Monforte Espresso Coffee powder 5g

Preparation method

BISCUITS

Pour melted butter into a bowl, add sugar and mix well. Then, add cocoa powder, baking powder and coffee powder and continue mixing. Slowly add flour and mix until all ingredients are well combined together into an homogenous dough. 

Now, move the obtained dough onto a working table, roll it and shape into a cilinder. Cut small pieces out of it and roll them with hands, shaping into oval spheres. Then, using a fork handle, make a slight pressure on each sphere to drow a line recalling that featured by each coffee bean.

Place the abtained dough beans onto a baking tray covered with baking paper and cook in oven for 15 minutes at 170° C.

COFFEE CREAM

Melt butter into a pan, add in it egg yolks and sugar, then mix. Add coffee powder and mix all ingredients together. Finally, pour fresh cream into the pan and stirring let boiling on low heat for 5/6 minutes at about 60/70 °C, until the cream thikens.

Once the biscuits are ready, open the oven window and let resting for few minutes.

Then, place the coffee bean biscuits on a serving plate and pour over them the coffee cream using a table spoon.

Finally, mix iced sugar and coffee powder and sprinkle it over the coffee bean biscuits using a sieve.

Enjoy!