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Name: Espresso Martini biscuits with BAM chocolate and coffee spread | Recipe
Total time: 50 min
Ingredients: 200 g BAM dark chocolate; 150 g all-purpose flour; 10g BAM black cocoa powder; 1 teaspoon baking powder; ½ teaspoon salt; 115 g unsalted butter (room temperature); 150 g brown sugar; 50 g white sugar; 1 large egg + 1 egg yolk; 1 teaspoon vanilla extract; 1 teaspoon instant coffee; BAM coffee hazelnut spread for icing

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Espresso Martini biscuits with BAM chocolate and coffee spread | Recipe

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Espresso Martini cookies

Espresso Martini cookies

(1)

Preparation time: 50 min
Difficulty:
Number of ingredients: 12

Espresso Martini cookies are a real treat for all coffee and chocolate lovers. Their rich aroma combines the intense flavour of dark chocolate and the subtle notes of coffee to create a perfect harmony of flavours. The soft and slightly chewy texture of the cookies is perfectly complemented by the creamy icing of the BAM coffee hazelnut spread, which adds a silky finish and a pleasant nutty note. This sophisticated combination makes these cookies more than just a dessert - they are a true gourmet experience. They are perfect as a festive addition to the table, a sweet snack with a cup of espresso or as a gift that will charm any coffee lover. With their unique combination of flavours, Espresso Martini cookies stand out among classic recipes and impress from the first bite.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

200 g BAM dark chocolate
150 g all-purpose flour
10g BAM black cocoa powder
1 teaspoon baking powder
½ teaspoon salt
115 g unsalted butter (room temperature)
150 g brown sugar
50 g white sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
1 teaspoon instant coffee
BAM coffee hazelnut spread for icing

@bamchocolate.com
Espresso Martini Cookies Espresso Martini cookies combine the rich flavor of dark chocolate and coffee, topped with BAM coffee hazelnut spread for the perfect glaze. These soft and chewy cookies are ideal for coffee and chocolate lovers and make a great choice for festive occasions or as a sweet treat with coffee. Ingredients: 200 g BAM dark chocolate 150 g all-purpose flour 10 g BAM black cocoa powder 1 teaspoon baking powder ½ teaspoon salt 115 g unsalted butter (room temperature) 150 g brown sugar 50 g white sugar 1 large egg + 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon instant coffee BAM coffee hazelnut spread for glaze Instructions: 1. Prepare the oven and baking sheet: Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. 2. Melt the chocolate: Place 200 g chopped BAM dark chocolate in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler) and stir until the chocolate is fully melted and smooth. Remove from heat and let it cool slightly. Alternatively, you can melt it in the microwave. 3. Dry ingredients: In a medium bowl, whisk together the flour, BAM black cocoa powder, baking powder, instant coffee, and salt. 4. Wet ingredients: In a large bowl, use an electric mixer to beat the butter, brown sugar, and white sugar for about 2–3 minutes, until light and fluffy. Add the egg and vanilla extract and mix until well combined. 5. Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a uniform dough forms. Then fold in the melted chocolate until fully incorporated. 6. Shape the cookies: Using an ice cream scoop or a regular spoon, scoop the dough and form walnut-sized balls. Place them on the prepared baking sheet, leaving about 5 cm (2 inches) of space between each, as they will spread while baking. 7. Bake: Bake the cookies in the preheated oven for 10–12 minutes, until the edges are set but the centers are still soft. Be careful not to overbake, so they stay chewy and moist. 8. Cool: Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. 9. Glaze: When the cookies are completely cooled, drizzle with BAM coffee hazelnut spread. You can gently warm the spread to make it smoother and easier to pour. 10. Serve: Allow the glaze to set, then serve and enjoy the rich, indulgent flavor of your Espresso Martini cookies. #bamchocolate #mojacokolada #bamspices #howto #howtomake #baking #cooking #spice #becomeamaster
♬ original sound - BAM (Become A Master)

Instructions:

Preparation of the oven and baking tray:

Preheat the oven to 175°C. Line a baking tray with baking paper.

Melting chocolate:

Place 200 g chopped BAM dark chocolate in a heatproof bowl.

Place the bowl over a pan of gently simmering water (water bath) and stir until the chocolate is completely melted and smooth.

Remove from the heat and leave to cool slightly. Or melt in the microwave.

Dry ingredients:

In a medium bowl, whisk together the flour, BAM black cocoa powder, baking powder, instant coffee and salt.

Wet ingredients:

In a large bowl, beat the butter, brown sugar and white sugar with an electric mixer for about 2-3 minutes until the mixture is light and fluffy.

Add the egg and vanilla extract and stir until well combined.

Combining ingredients:

Gradually add the dry ingredients to the wet mixture and mix on low speed until a uniform dough is formed.

Then stir in the melted chocolate until it is completely combined with the dough.

Biscuit design:

Using an ice cream scoop or a regular spoon, scoop the dough and shape into walnut-sized balls.

Place them on the prepared baking tray, leaving about 5 cm between them, as they will spill out during baking.

Baking:

Bake the biscuits in the preheated oven for 10-12 minutes, until the edges are firm and the centre is still soft.

Be careful not to overcook them, as this will keep them soft and chewy.

Cooling:

When the biscuits are baked, remove them from the oven and leave them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Glaze:

When the biscuits are completely cooled, top them with BAM coffee hazelnut spread.

The spread can be heated slightly to make it more liquid and suitable for pouring.

Service:

Allow the icing to set, then serve the biscuits and enjoy their rich flavour.

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark chocolate, 500 g

16,90 €

Hazelnut Coffee spread, 200 g

7,90 €

Vanilla paste, 70 g

9,90 €

Black cocoa powder, 200 g

9,90 €

Discount on products used in the recipe - 10%:

-4,46 €

Total:

44,60 €40,14 €

-10%

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Espresso Martini cookies

Preparation time: 50 min

Difficulty: 2

Number of ingredients: 12

Ingredients:

Ingredients

200 g BAM dark chocolate
150 g all-purpose flour
10g BAM black cocoa powder
1 teaspoon baking powder
½ teaspoon salt
115 g unsalted butter (room temperature)
150 g brown sugar
50 g white sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
1 teaspoon instant coffee
BAM coffee hazelnut spread for icing

Instructions:

Preparation of the oven and baking tray

Preheat the oven to 175°C. Line a baking tray with baking paper.

Melting chocolate

	Place 200 g chopped BAM dark chocolate in a heatproof bowl.
	Place the bowl over a pan of gently simmering water (water bath) and stir until the chocolate is completely melted and smooth.
	Remove from the heat and leave to cool slightly. Or melt in the microwave.

Dry ingredients

In a medium bowl, whisk together the flour, BAM black cocoa powder, baking powder, instant coffee and salt.

Wet ingredients

	In a large bowl, beat the butter, brown sugar and white sugar with an electric mixer for about 2-3 minutes until the mixture is light and fluffy.
	Add the egg and vanilla extract and stir until well combined.

Combining ingredients

	Gradually add the dry ingredients to the wet mixture and mix on low speed until a uniform dough is formed.
	Then stir in the melted chocolate until it is completely combined with the dough.

Biscuit design

	Using an ice cream scoop or a regular spoon, scoop the dough and shape into walnut-sized balls.
	Place them on the prepared baking tray, leaving about 5 cm between them, as they will spill out during baking.

Baking

	Bake the biscuits in the preheated oven for 10-12 minutes, until the edges are firm and the centre is still soft.
	Be careful not to overcook them, as this will keep them soft and chewy.

Cooling

When the biscuits are baked, remove them from the oven and leave them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Glaze

	When the biscuits are completely cooled, top them with BAM coffee hazelnut spread.
	The spread can be heated slightly to make it more liquid and suitable for pouring.

Service

Allow the icing to set, then serve the biscuits and enjoy their rich flavour.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Espresso Martini cookies

Ingredients:

Ingredients:

Instructions:

Preparation of the oven and baking tray:

Melting chocolate:

Dry ingredients:

Wet ingredients:

Combining ingredients:

Biscuit design:

Baking:

Cooling:

Glaze:

Service:

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark chocolate, 500 g

Hazelnut Coffee spread, 200 g

Vanilla paste, 70 g

Black cocoa powder, 200 g

Related products

Mini Chocolate Fountain

Sweet Spice Set

Mini Marshmallows, 250 g

Pistachio paste, 50 g

Become a master pâtissier

Your guide to the perfect chocolate experience.

Latest news and recipes

Juicy muffins with 100% almond spread

Kinder Bueno cake

Pistachio cake with pistachio spread

Espresso Martini cookies

Ingredients:

Ingredients

Instructions:

Preparation of the oven and baking tray

Melting chocolate

Dry ingredients

Wet ingredients

Combining ingredients

Biscuit design

Baking

Cooling

Glaze

Service

Choose a language