Have you ever tried cardamom coffee before?
I hope you have. If not, I strongly recommend it.
It is an incredible mood booster in the middle of bleak quarantine days.
Personally, I wouldn’t have survived homeschooling without my morning cup of cardamom coffee.
The smell alone of the finely ground coffee mixed with the sweet spice lifts me up and improves my moral.
Right before the pandemic madness all started, a lovely friend of mine offered me a generous package of a fine Jordanian coffee. I can’t thank her enough for her irreplaceable gift.
When I was creating this quarantine recipe of Cardamom-Coffee Cookies I had in mind a soft cookie with a robust flavor, drizzled with dark chocolate.
Using a Vienesse recipe as a base was a nostalgic decision. I have been longing for my long walks around the city of Paris, which was home a few years ago.
I seldom strolled the streets of the City of Light empty-handed. I always had either a freshly baked baguette, a savory croissant filled with tangy cheese, or a decadent sweet treat such as Vienesse
Viennese is a buttery cookie that is named after the Austrian capital, Vienna. That said, the Austrian cookie has a strong presence in almost all western European bakeries.
To compose the recipe, I used a basic recipe without the coffee twist on Sally Fouad’s page, an Egyptian food figure known for her healthy renditions.
Although its association with butter, it is legitimate to swap ghee (clarified butter) with regular butter to attain a crunchier end result.
Viennese pairs perfectly with tea time but in my book, but I can have it any time, any day.
The strong coffee cuts thought the buttery texture of the cookie, the drizzled dark chocolate strikes the right balance with the sweetness while the floral note of the sweet spice, and cardamom enlivens the entire taste.
It is an easy cookie that you can hardly go wrong with.
If this cookie improves your day the way it does mine, please share it or leave a comment below.
Serves 4 people
- 200 grams unsalted butter or ghee, at room temperature
- 80 grams icing sugar
- 2 large eggs yolks (or one whole egg if you use ghee)
- ¼ teaspoon of vanilla extract
- A pinch of salt
- 1 tablespoon cardamom coffee
- 200 grams flour
- 80 grams cornflour (aka cornstarch)
- 50 grams good quality of dark chocolate, melted
- Preheat the oven to 325°F.
- Mix the wet ingredients: Add the butter (or ghee) and icing sugar in the bowl of a stand mixer fitted with a whisking attachment and beat until the creamy mixture becomes fluffy and pale. Add the eggs yolks one at a time, add the vanilla and beat until the eggs are fully incorporated.
- Prepare the dry ingredients: Sift the flour, salt, cornflower, and coffee together. Add the dry ingredients to the wet ingredients. At this point stir by hand with a spatula and don’t over mix.
- Shape the cookies: Use a pastry bag fitted with a star tip/nozzle to pipe the cookie batter into a swirl shape. Place the cookies in the fridge for at least 30 minutes to hold their shape in the oven.
- Bake for 10 to 12 minutes or until the cookies are baked through. Transfer the cookies to a wire rack and let them cool completely.
- Decorate the cookies: Melt 50 grams of dark chocolate and drizzle over the cooled cookies.
- Serve the cookies with tea or coffee.
- Store the cookies in an airtight container at room temperature.