Coffee Cashew Shortbread with Coffee Chocolate Cream
 
Prep time
Cook time
Total time
 
Coffee Cashew Shortbread with Coffee Chocolate Cream is like having a cup of delicious coffee with a nutty taste. Coffee Cashew Shortbread Coffee Chocolate Cream
Author:
Recipe type: cookies
Cuisine: American
Serves: 48
Ingredients
  • 1 cup unsalted butter or 2 sticks, at room temperature
  • ⅔ cup brown sugar
  • ¼ tsp salt
  • 2 cups all purpose flour
  • ¼ cup cashew powder
  • 2 Tbsp finely ground coffee (espresso or french roast) Use less for a more subtle effect.
  • 5-6 cardamom, ground, use less for a more accordingly
For the Coffee chocolate filling
  • 4 oz mascarpone cheese
  • ⅓ cup powdered sugar/confectioners sugar
  • 8 oz heavy whipping cream
  • ½ tsp vanilla extract
  • 2 tsp espresso powder
  • 4 oz bittersweet chocolate
For the drizzle
  • 2 oz milk chocolate
Instructions
  1. Preheat oven to 350 F.
  2. Add the sugar in a mixing bowl, add the butter and salt and whip it. Let it whip until it is well combined, doesn't have to be completely smooth for about 3 minutes.
  3. Add the flour, cashew powder, cardamom, and ground coffee until the dough just comes together, mix on low speed until everything comes together.
  4. Using your hands, pull the dough together and wrap in a plastic wrap and let it refrigerate for 30 minutes.
  5. Take it out and on a floured surface, roll the dough to ¼ of an inch. Using a cookie cutter, cut the cookies and place them on a parchment lined cookie sheet.
  6. Turn the oven to 325 and bake it for 15- 20 minutes. Do not let it get too brown. Once the edges are little brown, it's done.
  7. The cookies will still look soft. Let cool slightly before transferring to a cooling rack.
For the filling
  1. Add the mascarpone cheese, powdered sugar and vanilla extract and whip it until everything is incorporated for about 30 seconds to a minute. Add the cold whipping cream and mix it until stiff peaks are formed.
  2. Add the espresso powder and melted bittersweet chocolate and mix very well. Transfer it to a piping bag or a large ziploc.
  3. Once the cookies are completely cooled, pipe the stuffing and sandwich two cookies.
NOTE: Stuff the cookies only when you are ready to serve.
Chocolate drizzle
  1. Melt the chocolate and drizzle it over the cookies and let it harden and then serve.
Notes
If you don't have cashew powder, you can substitute with almond meal too.
I powder the cashews in a cuisinart with couple of tbsp of flour so it doesn't turn into cashew butter.
If you want to make it nut free, omit the cashew powder and substitute that amount with all purpose flour.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/12/12/coffee-cashew-shortbread-coffee-chocolate-cream/