More of a one for the parents, coffee and almond cookies can give you a quick caffeine hit. Make a bag in advance if you have a spare half hour, then if you are on the run and don't have time to grab a coffee, devour a couple of cookies to get you through!
1/2 cup caster sugar
1/2 teaspoon vanilla essence
2 teaspoons expresso powder
2 cup plain flour
1 teaspoon baking powder
1 tablespoon milk
1 cup chopped or roughly crushed almonds
To make coffee icing:
3/4 cup icing sugar
1 tablespoon boiling water
1 tablespoon of butter
2 teaspoons of expresso coffee powder
Whole almonds, to top
Preheat the oven to 150 degrees celsius and prepare a baking tray by greasing it or lining it with silver foil.
In a mixing bowl, cream the butter, caster sugar, and vanilla esence with an electric mixer.
In a separate bowl, lightly beat the egg then add the expresso powder. MIx through until the powder dissolves.
Add the expresso and egg mix into the butter and sugar mix and beat through until completely combined.
Sift the flour and baking powder into the mixing bowl and beat to combine. Add the milk and stir until all of the ingredients are just combined, to form a biscuit dough. Fold through the crushed almonds.
Roll balls of the dough and place on the baking tray. Bake for 15 minutes, or until cooked through.
Remove from the oven and allow to cool on a wire rack.
Combine 3/4 cup icing sugar, 1 tablespoon boiling water, 1 tablespoon of butter, and 2 teaspoons of expresso coffee powder in a bowl. If the mixture is still runny, add additional icing sugar to achieve a thicker consistency that won't run straight off the top of each biscuit. Alternately, allow the mixture to cool slightly, which can also make the icing thicker before applying to the biscuits. Spoon a dollop of the icing onto cooled coffee and almond biscuits, then pop a whole almond in the centre and allow to set in the refrigerator.