Mambo Sprouts

Espresso Shortbread with Orange Zest

Recipe submitted by Karen S. of Napa, CA, for the Mambolicious Recipe Contest 2009.

Ingredients:

• 3 tsp. ground espresso coffee (not instant)
• 1 Tbsp. + 1 tsp. Kahlua or coffee liqueur
• 1.5 tsp. vanilla extract
• 8 oz. coconut oil, softened
• 1/2 cup Sucanat or Rapadura
• 2 cups teff flour
• 1/4 tsp. kosher salt
• 2 tsp. orange zest
• 1 – 3.5 oz. bar of Organic Dark Chocolate with Pure Cocoa Nibs or Chocolate Espresso Bean, finely chopped

Directions:

1. Measure out espresso into a small bowl. Stir in liqueur and vanilla; the coffee will remain granular.
2. Put oil and sugar in the bowl of a stand mixer and using the paddle attachment, beat on medium speed until smooth, about 2 minutes.
3. Scrape in espresso mixture, and blend. Add flour and salt and mix on low speed to blend, then mix on medium until incorporated.
4. Scrape sides, add chocolate pieces and zest and mix until blended.
5. Divide dough into 2 equal parts. Place half the dough on a sheet of plastic wrap or wax paper and pat into a 6-inch round.
6. Top with another sheet of wrap and roll into an 8-inch circle. Repeat with second half of dough.
7. Keeping dough circles covered with plastic wrap, transfer to a plate or baking sheet and refrigerate for at least 2 hours or up to 2 days.
8. When ready to bake, preheat oven to 350°. Lightly grease a flat baking sheet. (Do not use cushioned or black sheets.)
9. Remove plastic wrap from one round of dough and flip onto a baking sheet. Remove top sheet of wrap.
10. Bake in center of oven 15-19 minutes, or until edges are lightly browned and top feels firm, but cookie is still a little soft in the center.
11. Remove from oven and cool on baking sheet 8-10 minutes.
12. Gently slide onto work surface and cut into 16 wedges. Cookies will be somewhat crumbly.
13. Repeat with second round of dough. Store in an airtight container or freeze.

Servings: 32