This is probably the most interesting cookie yet, and incredibly delicious!
The almonds are ground fine and mixed with the other dry ingredients to give a hint of nuttiness.
Espresso powder in the dough and sprinkled on top give a hint of coffee, just enough to offset any sweetness. I was concerned that the plain espresso powder on top would be kind of a bitter turn off taste-wise, but it really pulls all of the flavors together with perfect balance
The cookie, almost biscuit like (in an English sort of way) is crispy, crunchy and very delicate. It’s not crumbly but more of a dellicate texture that melts in your mouth.
Not surprising that, again, I have discovered an awesome treat. It is definintely my cookie monster taster favorite! (Mine too!!)
A little history on espresso…
Angelo Moriondo from Turin patented a steam-driven coffee making device that is probably ythe first Italian Bar machine that controlled steam and water separately through the coffee. However, unlike true espresso machines it brewed in bulk.
In 1901 Luigi Bezzera from Milan devised and patented several improvements to the espresso machine which would pave the way for single cup servings.
In 1905 Desidero Pavoni purchased part of the machine’s rights and improved the original design, introducing it at the 1906 Milan Fair as the “Ideale”. The machine was branded “Espresso” advertining it to produce 1,000 coffees per hour.
In 1938 Achille Gaggia then created an espresso machine that could significantly increase the steam pressure, thus emabling a “pour” without a burnt bitter taste that was an issue with previous machines. Gaggia began installing his innovative machines in bars and restaurants around the world, offering a unique espresso know for it’s “crema.”
And the rest is history, along with a terriffic cookie!