Espresso Fig & Walnut Sandwich Cookies with Coffee Ganache
1 hour
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About Espresso Fig & Walnut Sandwich Cookies with Coffee Ganache
Indulge in the rich, decadent flavor of these Espresso Fig & Walnut Sandwich Cookies. Each cookie is a delightful combination of nutty walnuts, sweet figs, and a hint of espresso, perfectly complemented by a smooth and creamy coffee ganache filling.These sophisticated cookies are perfect for an afternoon treat, a special occasion, or a thoughtful gift. The recipe is surprisingly straightforward, yielding exquisitely delicious results that are sure to impress.Whether you're a seasoned baker or a kitchen novice, this recipe provides clear instructions and helpful tips to guide you through every step, ensuring a flawless outcome every time.
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Recipe Time & More
Prep40 minutes
Cook20 minutes
Total1 hour
Ingredients
Cookie Ingredients
- 1 1/2 cup All-Purpose Flour
- 1 tbsp Espresso Powder or 1 tablespoon finely ground espresso beans
- 100 grams Walnuts finely chopped
- 75-100 grams Figs dried, finely chopped
- 130 grams Butter softened, unsalted
- 3/4 - 1 cup Sugar granulated
- 1 tsp Vanilla Extract
- 2-3 tbsp Coffee Granules for sprinkling on cookies, instant, optional
Ganache Ingredients
- 1 tbsp Butter unsalted
- 1/2 cup Heavy Cream
- 1 tbsp Strongly Brewed Coffee
- 3/4 cup Semi-Sweet Chocolate Chips
Instructions
Make the Cookie Dough
- Combine flour, espresso powder, chopped figs, and walnuts in a bowl. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If needed, use your hands to ensure everything is incorporated.
Chill and Preheat
- Wrap the dough in plastic wrap and chill in the freezer for 20-30 minutes. Preheat oven to 350°F (175°C).
Roll, Cut, and Bake
- On a lightly floured surface, roll out half of the chilled dough to 1/4 inch thickness. Use cookie cutters to cut out shapes. Place cookies onto a baking sheet lined with parchment paper, leaving some space between each cookie. Sprinkle with optional instant coffee granules.
- Bake for 12-15 minutes, or until edges are lightly golden brown. Repeat with remaining dough.
Cool the Cookies
- Remove cookies from oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Make the Ganache
- In a small saucepan over low heat, combine heavy cream, butter, and brewed coffee. Heat until the mixture just begins to simmer around the edges. Remove from heat and stir in the chocolate chips until melted and smooth. Whisk until glossy.
Chill and Assemble
- Cool the ganache completely and then refrigerate for at least 30 minutes to thicken. Give it a good whisk before using. Once thickened, spoon or pipe a generous amount of ganache onto the flat side of one cookie. Top with another cookie and gently press down to create a sandwich.
Enjoy!
- Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Recipe Notes
Expert Tips
- For extra intense coffee flavor, use freshly ground espresso beans instead of espresso powder.
- If your ganache is too thick, gently microwave it in short intervals until it reaches your desired consistency.
- Feel free to experiment with different types of nuts and dried fruits in your cookies.
- For a more visually appealing presentation, use a piping bag to fill the cookies with the ganache.
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Recipe Nutrition
Calories: 354kcalCarbohydrates: 38gProtein: 4gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 37mgSodium: 81mgPotassium: 171mgFiber: 2gSugar: 22gVitamin A: 448IUVitamin C: 0.2mgCalcium: 39mgIron: 1mg
Taruna Deepak
Articles: 34
3 Comments
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I’m in love with this recipe already!
What a delicious recipe! Thanks for posting.
Such a great recipe! Can’t wait to try it.