250g unsalted butter, softened
1 cup (120g) icing sugar, plus 1 1/2 tbs extra
1 tsp vanilla bean paste
1 egg yolk
2 tsp instant coffee
2 1/3 cups (350g) plain flour, sifted
1 cup (160g) almonds, roasted, finely chopped
2 tsp very finely ground coffee
- Preheat oven to 160°C. Line 2 baking trays with baking paper.
- Beat butter in the bowl of a stand mixer on low speed for 5-6 minutes until light and fluffy. Add icing sugar, vanilla, egg yolk and instant coffee and beat until combined. Fold through flour and almond. Spoon a heaped tablespoon of mixture into your hands and shape into a 17cm log. Cross the left end over the right end of the dough to create a loop. Repeat with remaining dough. Arrange cookies 3cm apart on prepared trays and bake for 18-20 minutes until golden. Cool completely.
- Combine extra 1 1/2 tbs icing sugar and ground coffee in a bowl and sift over cookies to serve. Cookies can be stored in an airtight container for up to 1 week.