Crispy Mocha Cookies That Melt in Your Mouth
Make Delicious Mocha Croquant Cookies Packed with Nuts and Coffee Aroma
Introducing an incredibly simple nut cookie recipe made without butter or flour, using only egg whites and sugar. These mocha cookies are easy to make at home and are filled with the rich flavor of nuts like almonds, hazelnuts, and pistachios, along with a delicate coffee aroma. They are perfect as a snack for kids or to enjoy with your coffee or tea.
Main Ingredients- 100g Almonds
- 100g Hazelnuts
- 50g Pistachios
Cooking Instructions
Step 1
First, accurately measure out all your ingredients. For the nuts, lightly toast them in a preheated oven at 180°C (350°F) for about 7 minutes to enhance their nutty flavor. Next, place the white sugar and instant coffee powder into a blender or food processor and grind them very finely until you have a powder, similar to powdered sugar. This is your ‘coffee powdered sugar’.
Step 2
Once the nuts are toasted and slightly cooled, chop them into smaller, bite-sized pieces. Aim for roughly 3 pieces for each almond and 2 pieces for each hazelnut and pistachio. In a separate bowl, lightly whisk the egg whites until just frothy. Then, add the prepared coffee powdered sugar to the egg whites and mix until smooth and lump-free, ensuring the sugar is fully dissolved.
Step 3
Combine the chopped nuts with the smooth egg white and coffee sugar mixture. Stir well to ensure all the nuts are evenly coated. Let the mixture rest for about 10 minutes. This resting period allows the egg whites and nuts to meld together, creating a better consistency. To form the cookies, use a teaspoon to drop small mounds of the mixture onto a parchment-lined baking sheet, leaving some space between them. As they bake, the egg whites will puff up and spread outwards naturally. If you prefer a more rounded shape, you can spoon the mixture into small muffin tin liners; however, be aware that cookies baked in tins might stick a bit to the bottom, making cleanup more challenging.
Step 4
If you desire a rounder, puffier cookie, use the small muffin tin method as described. For a thinner, flatter, and crispier croquant style, simply drop spoonfuls of the dough directly onto a parchment-lined baking sheet. Bake in a preheated convection oven at 170°C (340°F) for approximately 20 minutes. Adjust the baking time and temperature according to your oven’s specifications.
Step 5
Once the croquant cookies are baked and golden, carefully remove them from the muffin tin or baking sheet using a small knife or spatula. It’s best to do this while they are still slightly warm to prevent them from breaking.
Step 6
These finished mocha croquant cookies are incredibly crispy due to the egg white base, yet they melt wonderfully in your mouth. You can substitute the nuts with walnuts or peanuts if you prefer, but the combination of hazelnuts and almonds offers a particularly satisfying crunch. Enjoy these delicious cookies, featuring the delightful harmony of coffee and nutty flavors!
