espresso powder

Espresso Power Recipe - Learn how to make your own espresso powder for baking! It is the secret ingredient of many professional bakers and now you can make it in your own home!

Espresso Powder Recipe

espresso beans

Preheat oven to 200º F.&nbsp;

Spread espresso beans in a single layer onto a baking sheet. Bake until lightly toasted and dried, about 1 hour. Remove from the oven and grind in batches in a coffee or spice grinder until finely ground.&nbsp;

Pour into a container with a tight fitting lid, such as a small Mason jar or spice jar, and store for up to 6 months.&nbsp;

These eggnog latte-flavored cutout cookies are the most festive Christmas cookie you'll make all year! Soft and tender (yet easy to cut out into shapes) and topped with a sweet eggnog icing and sparkling sugar, whether you make these cookies for yourself or for Santa, they're sure to be a winner.

Eggnog Latte Cutout Cookies

Our Family all-purpose flour

baking soda

salt

Our Family cinnamon

nutmeg

(2 sticks) unsalted butter, softened

Our Family granulated sugar

Our Family light brown sugar

eggnog

sugar sugar,

sugar

Our Family vanilla extract

First, make the cookies: In a large bowl, whisk together flour, espresso powder, baking soda, salt, cinnamon and nutmeg until well combined.

In a separate large bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes. Beat in egg until just combined.

Gradually stir in dry ingredients on low speed until just combined. Stir in eggnog until just combined.

Cover dough in bowl tightly with plastic wrap and refrigerate at least 1 hour (up to 24 hours).

Heat oven to 350°F. Line two baking sheets with parchment paper.

Divide dough into 4 equal portions. Remove one portion of dough from refrigerator (leave remaining dough in refrigerator until ready to use). On a lightly floured surface using a floured rolling pin, roll out dough to approximately 1/8-inch thickness. Use cookie cutters to cut dough into shapes; use cookie spatula to transfer shapes to one prepared baking sheet spaced at least 1 inch apart.

Transfer baking sheet to freezer. Freeze cookies 10 minutes, then immediately transfer baking sheet to oven. Bake cookies 7 to 9 minutes or until edges of cookies are brown and centers are set. Cool cookies 5 minutes on baking sheet, then transfer to a cooling rack to cool completely. Repeat with remaining cookie dough.

When cookies are baked and fully cooled, make the icing: In a small bowl, stir powdered sugar, vanilla and 2 tablespoons eggnog to form a smooth but thick icing (add additional eggnog 1 teaspoon at a time if needed). Transfer icing to a piping bag or resealable plastic bag. Snip off one very small corner of bag. Decorate cookies as desired, sprinkling with sparkling sugar or granulated sugar immediately after icing.

Store decorated cookies in an airtight container at room temperature up to 5 days.

Have a recipe that calls for espresso powder or instant espresso? Here's how you can make it yourself. Use it for added flavor and richness in your favorite baked goods - especially those involving chocolate! 

DIY Espresso Powder

espresso grounds*

Crumble grounds up with your hands and spread out in a thin, even layer on a baking sheet.

Place baking sheet in the preheated oven and bake for 1-3 hours, tossing every hour or so, until the grounds feel dry and slightly crunchy. The exact amount of time this takes will depend on how much of the grounds you start with.

Using a coffee grinder, further grind into a fine powder; you may need to do this in batches.

Store in an airtight container in a cool, dry place. Keeps for at least a year.

I used this recipe for Espresso Powder to make Tiramisu for by daughter's 21st birthday.
Absolutely amazing!

Can i use coffee ground which is be brewed?

I don't have an espresso machine or access to someone who does.  The best deal right now on amazon is 'Old Chicago Coffee' brand espresso powder for cooking, and it says it's the pre-brewed kind.  It's almost ten dollars for 2.5 ounces, seems like a lot even though others are more.  Do you know of another that costs less?  I would think this would be more like 3 dollars for just a few ounces.  You mention the Medaglia brand in an earlier comment but that one is nine dollars for just 2 ounces.  On a budget, hope you can help!

Thank you for your help, I actually made some chocolate and ended up with the Old Chicago espresso powder, it worked out great.  I don't have a machine so I'm stuck buying it, but like you said, doesn't take much.  I actually used about 1/2 teaspoon and still have lots left, so a couple ounces goes a long way!

Came across this recipe on accident, but I think you just saved me a ton of money! Gonna stop buying instant espresso for recipes now and see if the used espresso grounds from my Moka Pot will do. 
It doesn't put nearly as much pressure on the grinds as an electric machine, but I'm hoping it'll work just as well. Read through all the comments to see if anyone's mentioned this and I second Cherie's comment, you have a lot of patience lol
Thanks!

Woah! This is amazing.. Are you using coffee grounds that are fresh or is it ok to go for the ones older than two weeks?

I followed this recipe exactly and once cooled tried it in hot water, but it did not dissolve completely. I still used it in a chocolate cookie recipe so the small granules were hidden. I don’t think could have ground it any finer, but maybe try again?

Wow, if it really is as simple as this, the savings would be huge considering commercial offerings are $4 or more per ounce; at William Sonoma, their in=h0use brand is $7.19 / oz... ouch! 

I'm wondering though how much coffee flavor is actually maintained if what your making the powder from are 'used' grounds? I guessing it's all about the concentration that's created as it converted to powder form. 

Regardless thanks. Will be giving it a try.

Espresso Shortbread Cookies With Dark Chocolate Drizzle

Cup Unsalted Butter, Softened

Cup Granulated Sugar

Teaspoon Sea Salt

Teaspoon Vanilla Extract

Cups All-purpose Flour

Teaspoons Instant Espresso Powder

Ounces Melted Dark Chocolate

Beat together the butter and sugar until light...

Beat together the butter and sugar until light and fluffy with an electric hand mixer.

Stir in the salt and vanilla, then add...

Stir in the salt and vanilla, then add the flour and espresso powder and beat on low until the mixture comes together.

Wrap the dough in plastic wrap and refrigerate...

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees F. and line...

Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.

Cut the dough into two pieces, then roll...

Cut the dough into two pieces, then roll out on a lightly floured surface to 1/4 inch thick.

Use cookie cutters to cut out the cookies...

Use cookie cutters to cut out the cookies and place them on the prepared baking sheets.

Bake the cookies for 12 to 14 minutes...

Bake the cookies for 12 to 14 minutes or until the edges just begin to start to brown.

Cool completely.

Melt the chocolate in a double boiler, then...

Melt the chocolate in a double boiler, then using a fork, drizzle the melted chocolate across the cookies.

Allow the chocolate to completely cool and firm...

Allow the chocolate to completely cool and firm before storing.

Can&#039;t decide between cheesecake and brownies? Enjoy the best of both worlds with Cheesecake Brownie Bites!

Cheesecake Brownie Bites

eggs

baking cocoa

baking powder

water

vanilla extract

unsalted butter, melted

all-purpose flour

(8-oz.) package cream cheese,

Tablespoons sugar

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

When measuring flour, never scoop the cup into the flour, as it condenses the flour and causes you to use more than the recipe intends. Instead, spoon the flour into your measuring cup and level it with a knife. The same technique applies for cocoa powder.

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Top 6 espresso powder recipes from across the web

The most viewed espresso powder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Espresso Powder Recipe

Eggnog Latte Cutout Cookies

DIY Espresso Powder

Espresso Shortbread Cookies With Da...

Cheesecake Brownie Bites

Espresso Shortbread Cookies With Da...

The most viewed espresso powder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine