ESPRESSO BITES RECIPES

Name: Lemon-Espresso Bites
Prep time: 15 min
Total time: 35 min
Yield: Makes about 16
Ingredients: 1 cup sliced blanched almonds; 2 tablespoons granulated sugar; 1 cup confectioners' sugar, plus more for dusting; 3 large egg whites; Pinch of salt; 1/2 teaspoon pure vanilla extract; Zest of 1 lemon, plus 1 teaspoon fresh lemon juice (preferably Meyer); 6 tablespoons heavy cream; 2/3 cup chopped bittersweet chocolate; 1 teaspoon instant espresso powder

LEMON-ESPRESSO BITES RECIPE | MARTHA STEWART

Lemon-Espresso Bites Recipe | Martha Stewart image

For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.

Provided by Martha Stewart

Categories Cookie Recipes

Total Time 35 minutes

Prep Time 15 minutes

Yield Makes about 16

Number Of Ingredients 10

Ingredients

1 cup sliced blanched almonds
2 tablespoons granulated sugar
1 cup confectioners' sugar, plus more for dusting
3 large egg whites
Pinch of salt
1/2 teaspoon pure vanilla extract
Zest of 1 lemon, plus 1 teaspoon fresh lemon juice (preferably Meyer)
6 tablespoons heavy cream
2/3 cup chopped bittersweet chocolate
1 teaspoon instant espresso powder

Steps:

Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.

VANILLA ESPRESSO ALMOND BUTTER PROTEIN BALLS | NO BAKE

Vanilla Espresso Almond Butter Protein Balls | No Bake image

[i]These Vanilla Espresso Almond Butter Protein Balls come in handy when you need more than just a cup of joe in the morning! Filled with hearty oats, almond butter, coffee and white chocolate chips; they are a healthy snack or treat! [/i]

Provided by Megan

Prep Time 5 minutes

Cook Time 30 minutes

Yield 20

Number Of Ingredients 13

Ingredients

11/2 cups old fashioned oats

1/4 cup vanilla whey protein powder

1/4 teaspoon salt

1 teaspoon instant coffee

1/2 cup almond butter (or my homemade vanilla espresso almond butter)

1/2 cup maple syrup (or honey)

1/4 cup white chocolate chips

Steps:

In a medium bowl, mix together the oats, protein powder, salt, and coffee.
In a microwave-safe bowl, combine the almond butter and maple syrup. Microwave for 30 seconds. Stir and microwave for 20 seconds, or until mixture is easily combined when stirred. Stir until fully incorporated.
Add almond butter mixture to oat mixture. Stir until mixed.
Refrigerate for 30 minutes.
When dough is firm, roll into 20 balls.
Store in an airtight container.

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