Rod here. Sarah gives me a recipe
book - "Coffee - a fine selection of sweet treats". Kristel and I
bake a couple on a rainy Canberra Sunday in July. AGTYS - Astoundingly good!
Thank you Sarah.(Makes 45)
Preheat oven 180.
Baking paper on tray x2.
Combine 40g (1/3c) icing sugar and 1 1/2 T very finely ground espresso coffee and put aside.
Take 1T out of 55g (1/4c) caster (superfine) sugar and process with 100g (1c) pecans in food processor until it resembles fine breadcrumbs.
Using a large bowl and electric beater, cream 185g (3/4c) unsalted butter, softened, with the rest of the sugar, until pale and fluffy. Add 1 egg yolk and beat until well combined.
Stir in the ground pecan mixture, sift in 200g (1 2/3c) plain flour and pinch salt, then mix into a dough. (Ran out of plain so we used about 2/3c of freshly-ground spelt flour.)
Roll dough into 2.5cm balls, place on trays and flatten slightly. Bake 10min or until light golden around edges. Transfer to a wire rack and, while cookies are still hot, sift the sugar and coffee mixture over the top. Set aside to cool completely.
