Coffee and pecans is such a delicious combination in sweets and desserts. Actually, coffee combines perfectly with any nut – the bitterness of the espresso makes every nut “pop” and the result is always tasty.
These slice-and-bake coffee cookies combine espresso and pecans, and are so easy to make. You make 4 cookie rolls out of the dough and just slice and bake cookies before baking, and enjoy a fresh batch every single time.
Slice and Bake Coffee Cookies with Pecans
For the cookie dough:
- 500 grams (3 1/3 cups) all-purpose flour
- 400 grams (3 1/2 sticks) cold butter cut into cubes
- 200 grams (1 3/4 cups) sugar powder
- Pinch of salt
- 1/2 tsp. vanilla extract
- 150 grams (1 1/2 cups) coarsely chopped pecans
- 1 egg yolk
- 1 tbsp. cold milk
- 3 tbsp. espresso
For brushing and coating:
- 1 large egg white
- light brown sugar
In a food processor with a steel blade put flour, butter, powdered sugar, salt, vanilla and pecans and process until mixture is crumbly.
Add the egg yolk, milk and espresso, and continue to process until lumps of dough form.
Transfer the dough chunks on a lightly floured work surface and unite together.
Divide into 4 parts and form each part into a 2-3 cm in diameter roll.
Cool the rolls of dough in the freezer for 1-2 hours or until completely frozen.
Preheat oven to 170c degrees.
Brush the rolls with egg white and cover in light brown sugar until well coated.
Cut the rolls into 1/2 cm thick cookies and put on a baking tray lined with baking paper.
Bake for about 12-15 minutes, or until golden and set.
Cool completely and store in a sealed jar.
- Instead of pecans you can use any other kind of nut you like, such as walnuts, hazelnuts, cashews, pistachios etc.
- Keep the cookies in a sealed jar at room temperature for up to a week.
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