Vanilla Cantuccini

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for easy cleaning.

2. 2

   In a medium bowl, whisk together flour, sugar, and espresso powder.

   Tip: Use a whisk attachment for even mixing.

3. 3

   In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.

   Tip: Use a stand mixer for effortless mixing.

4. 4

   Add vanilla extract and mix until combined.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

   Tip: Be careful not to overmix.

6. 6

   Knead the dough on a floured surface until smooth and pliable.

7. 7

   Roll out the dough to 3mm thickness. Cut into 1.5cm squares.

   Tip: Use a sharp knife or cookie cutter for clean edges.

8. 8

   Bake for 18-20 minutes, or until edges are lightly golden.

   Tip: Keep an eye on the cookies to avoid overcooking.

9. 9

   Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

10. 10

    Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Use a spatula to scrape the sides of the bowl.

11. 11

    Dip cooled cookies into melted chocolate, then roll in espresso beans to coat.

    Tip: Use a fork to help coat the cookies evenly.

12. 12

    Drizzle with whole milk and sprinkle with cocoa powder, if desired.