Menu Enter a recipe name, ingredient, keyword...

Espresso Biscuits


Google Ads
Rate this recipe 0/5 (0 Votes)
Espresso Biscuits 0 Picture


  • 1 1/2 cup All Purpose Flour
  • 1/2 cup Dutch Cocoa
  • 1 Tbsp. Finely Ground Espresso Beans
  • 1 cup (2 sticks) Unsalted Butter (at room temp)
  • 3/4 cup Confectioners Sugar
  • 1 tsp. Pure Vanilla Extract


Servings 16
Preparation time 15mins
Cooking time 30mins


Step 1

Heat oven with two racks spaced evenly apart line two cookie sheets with parchment paper. Sift together flour, cocoa & espresso beans, set aside. In electric mixer bowl with a paddle attachment, combine butter, confectioners sugar and vanilla until creamy (3-4 minutes). Gradually add in the flour mixture, scraping down the sides of bowl twice.

Roll 2 Tbsp. of dough to form a ball, place on prepared cookie sheet, using a dinner fork press into dough balls and gently press into biscuit shape.

Bake until firm to touch at 350 12-15 minutes. Cool on wire rack.
Good with cool whip or ice cream. Make sure to store in an air tight container.

Review this recipe