For years, I’ve struggled to recreate the little Cappuccino cookies Pepperidge Farm used to put out. When I saw that King Arthur Flour was selling hazelnut praline paste, I knew I had a real shot at coming as close an an amateur could.
This is as close as I could get.
1 2/3 cup flour
1/4 tsp salt
1 tsp cinnamon
3/4 cup unsalted butter
1/2 cup white sugar
1/3 cup powdered sugar
2 T. espresso powder dissolved in 1 T. hot water
1 tsp. vanilla
2 T. ground coffee beans
Hazelnut praline paste
Sift the flour, salt and cinnamon into a small bowl and set aside. Cream butter and sugars. Add dissolved coffee, vanilla and coffee beans and mix until very well blended. Stir in flour mixture. Divide the dough in half and roll into round logs, wrap in parchment and chill for one hour.
Slice and bake at 350 degrees for about 9 minutes. When cool, spread one cookie slice with paste, top with another slice.