Coffee and Cream Cookie Recipes - Nutty Coffee Squares

Ingredients

• 1 1/3 cups/200 g whole almonds

• 2 tbsp water

• 3/4 cup/150 g granulated sugar

• 2 tsp freeze-dried coffee granules

• 2 large egg whites

• 1/8 tsp salt

• 1 tbsp confectioners'/icing sugar

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter an 8-inch (20-cm) baking pan.

2. Place the almonds in a large bowl and pour over enough hot water to cover them completely. Let stand for 5 minutes.

3. Use a slotted spoon to scoop the nuts out of the water and place on a kitchen towel. Fold over the kitchen towel and gently rub the nuts to remove the skins. Pick out the skins and discard them.

4. Finely chop the almonds. Bring 2 tablespoons water, the granulated sugar, and the coffee granules to a boil in a small saucepan until the sugar and coffee have dissolved completely.

5. Stir in the almonds. Remove from the heat and set aside. Beat the egg whites and salt in a large bowl with an electric mixer at high speed until stiff peaks form.

6. Use a large rubber spatula to fold in the almond mixture. Pour the batter into the prepared pan.

7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before cutting into squares. Dust with the confectioners' sugar.