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Coffee cookies: here are the recipes for a perfect breakfast

Coffee cookies: here are the recipes for a perfect breakfast

One of the nicest things about being on holiday is that you can have breakfast as and when you want: no fixed times, no hurry.

Now that we are getting back to normal routines, though, and we are getting back into our usual rhythms, starting the day in the right way can sometimes be difficult, because of work timetables and pressing commitments.

And yet, as the experts say,  breakfast is the most important meal of the day .

Our advice is to make it delicious and energy-packed at the same time: this is why we want to recommend some recipes for making coffee cookies.

Coffee cookies: here are four delicious recipes

We recommend this classic coffee cookie recipe, perfect for dipping in your breakfast drink, but at the same time, remembering those who have food allergies, we have also created some variations of the recipe without butter and eggs.

Classic coffee cookies

In the morning do you just grab a coffee and go?

Treat yourself to at least a couple of these classic cookies and your breakfast will have a whole other flavor.

Ingredients for 30-35 cookies

● 4.94 oz of butter

● 12.35 oz of flour

● 2.82 oz of sugar

● 3 egg yolks

● 2 shots of Filicori Zecchini espresso

● 1 spoonful of yeast for desserts


1. Leave the butter out of the fridge to soften for at least 10 minutes, then beat well with the sugar until you get a creamy mixture.

Add the egg yolks, stir well and, once they are thoroughly blended in, add the flour one spoonful at a time together with the yeast.

2. Continue mixing and finally, pour in the coffee, stirring well until it is fully blended into the mixture.

Roll it into a ball or loaf shape and wrap it in clear plastic wrap and leave to rest in the fridge for half an hour.

Then remove from the fridge and roll out the dough using a rolling pin and cut out the cookie shapes with a cookie cutter.

3. Arrange the cookies on a baking tray and place in the oven  preheated to 356° F for 15 minutes.

Once cooked, remove from the oven and leave to cool.

Your coffee cookies can be kept in a tin or airtight container and eaten for breakfast for several days.

Egg-free coffee cookies

Made using ground coffee, in addition to a shot of espresso, and enriched with bitter cocoa powder, these biscuits are egg-free so they can also be enjoyed by those with egg intolerance.

Ingredients for approximately 30 cookies

● 4.59 oz di butter

● 4.23 oz of sugar

● 2 shots of Filicori Zecchini espresso

● 0.18 oz of ground coffee

● 8.11 oz of flour plus extra for rolling out.

● 0.88 oz of bitter cocoa powder


1. In a large bowl, put the softened butter and add the sugar mixing well with an electric whisk until you get a creamy mixture.

Then add the liquid espresso and the ground coffee and continue mixing.

Add the flour a little at a time and knead the mixture; then add the bitter cocoa powder.

2. When you have obtained a firm dough, transfer it to a lightly floured work surface, knead with your hands until you create a loaf shape, wrap in clear plastic wrap and leave to rest in the fridge for at least one hour.

3. Once it has finished resting, take a little of the dough and roll into small balls about the size of a walnut, flattening them slightly with your fingers.

Arrange the cookies on a baking tray and bake in the oven preheated to 338° F for 15 minutes. Once cooked, remove your egg-free coffee cookies from the oven and leave to cool.

Store them in a tin so you can enjoy them for breakfast.

Butter-free coffee cookies

In this recipe oil is used in place of butter so those who have an intolerance to this ingredient can enjoy these coffee cookies too.

Ingredients for approximately 25-30 cookies

● 8.82 oz of flour

● 3.53 oz of sugar

● 1 sachet of yeast for desserts

● 2 shots of Filicori Zecchini espresso

● 4 spoons of oil

● 2 eggs


1. Start preparing the butter-free coffee cookies starting from the dry ingredients, putting the flour, sugar and yeast into a large bowl, and mixing them together.

At this point, add the eggs and continue mixing, pouring in the oil and coffee and knead together until you get a smooth even mix.

2. Wrap in clear plastic wrap and leave to rest in the fridge for half an hour; then remove from the fridge, roll out using a rolling pin and cut out the cookies using various cookie cutters.

Transfer the cookies onto baking tray covered in baking paper, preheat the oven to 338° F and bake the cookies in a static oven for about 15-18 minutes.

Leave to cool before serving them with a good cup of Filicori Zecchini coffee.

Cantucci biscotti with coffee and cocoa

This is a re-working of the classic recipe for the famous biscotti to soak in wine, this time in a cocoa version to be enjoyed perhaps after dinner, always accompanied by a cup of coffee.

Ingredients for approximately 25-30 cantucci

● 6 oz of unpeeled almonds

● 2.64 oz of butter

● 7.76 oz of flour + extra for rolling out

● 1.06 oz of bitter cocoa powder

● half a sachet of yeast for desserts

● a pinch of salt

● 3 eggs

● 2 shots of Filicori Zecchini espresso

● one vanilla pod

● 7.76 oz of sugar

1. First of all, toast the almonds in the oven at 338° F for 5-6 minutes; then remove and leave to cool.

Meanwhile, turn your attention to the cookie dough: melt the butter on a very low heat and leave to become tepid.

Separately, in a large bowl, put the flour, bitter cocoa powder, yeast and salt and mix everything well; finally, add the eggs and coffee.

Open the vanilla pod with a knife, scrape out the seeds and add them to the mix, continuing to stir. Then, add the melted butter which is now tepid, and the sugar and stir gently.

2. Transfer the dough onto a work surface, add the whole or chopped almonds and knead until you get a smooth dough.

Divide it into 3 or 4 parts, shaping them into cylinders about 5-6 cm wide which you will then place on a baking tray covered with baking paper, leaving space between the cylinders.

3. Bake the cantucci in the oven preheated to 356° F for around 25 minutes or until the surface is a light golden brown color.

At this point, take out of the oven and leave to cool.

Cut the cantucci diagonally and put them back on the baking tray and back into the oven for a further 10 minutes so that they dry perfectly.

Once cooked, you can store them in a tin and enjoy them for breakfast or as a tasty after dinner treat.

What do you think of these suggestions for making coffee cookies for your breakfast?

If you liked the idea, you might also be interested in our recipes for coffee cake.

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