Soft Coffee and Walnut Cakes

Jordan Michelle Falco


IPP - Week 3 May 24th

These cakes are topped with a coffee flavored butter cream, and a piece of decorative chocolate.

I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator:

pinch tips: How to Grease a Pan



250 g
raw almond marzipan 50%
125 g
25 g
sifted flour
60 g
melted butter
10 g
coffee extract (or espresso)
dark brown rum

Directions Step-By-Step

Work marzipan in an electric mixer fitted with a paddle, gradually adding the eggs. Do not overwork the mixture. Add the flour, melted butter, and the coffee.
Pipe into buttered "Flexipan" trays of 4cm diameter, or any othere preferred mould, buttered. Top each cookie with half walnut and bake in a fan forced oven at 180C for 8 to 10 minutes. After cooking, brush with brown rum.

About this Recipe

Course/Dish: Cakes, Other Desserts