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.
Photo: Natalie Levin
Slice and Bake Coffee Cookies with Pecans
Based on a recipe from Reviva and Celia, with a few changes and adjustments.
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.