Coffee Walnut Shortbread Cookies

I started off cookie baking season with a few completely new and different varieties. I wanted to bring some treats to a meeting, and I knew several of the people attending avoid eating gluten. Luckily, I had a review copy of Alice Medrich’s latest book, Flavor Flours, to use for inspiration. Medrich set out to experiment with flours like rice, oat, corn, sorghum, teff, buchwheat, coconut, and nut flours to discover new flavor combinations, and all of the recipes in the book are gluten-free. Unlike other gluten-free recipes that involve mixes of several flours and starches, these recipes mostly stay true to one type of flour at a time. There’s a chapter for each flour, and the recipes highlight the flavor, texture, and aroma of that flour. The New Classic Boston Cream Pie is made with layers of corn flour chiffon and a pastry cream that incorporates rice flour rather than wheat flour. I’ll definitely try this soon since Boston Cream Pie is Kurt’s most favorite dessert ever and also because the light corn flour chiffon and super silky pastry cream promise to be better than the original versions. The Carrot Spice Cake with Cream Cheese Frosting with rice and oat flours is another updated classic I want to try. The Savory Corn Sticks that are sprinkled with smoky paprika would be great with a cocktail, and the Panforte Nero with buckwheat flour, cocoa powder, and spices sounds like an ideal addition to a cheese course. The Chestnut Jam Tart was the first recipe I tried since it was described as a “simpler-to-make linzer torte.” It’s a sturdy tart that can be cut into small servings that are easy to pick up and eat with your hands. The crust comes together in record time once you have chestnut flour of course. I was determined to locate it, and thankfully one of our newest Whole Foods Austin locations was able to special order it for me. The dough was pressed into a tart pan and was topped with strawberry jam and then sliced almonds and bits of reserved crust dough. The added flavor from the chestnut flour was lovely with the jam and nuts. I also made the Brown Sugar Pecan Nutty Thumbprints. The dough is a puree of pecans, sugar, brown sugar, salt, and an egg. It’s a very sticky dough, but once chilled it was easy to shape into balls to be baked. The balls flatten a bit as they bake. When removed from the oven, indentations were pressed into the cookies, and they were filled with jam. Pecans and brown sugar is a pretty perfect pairing. Last but certainly not least, I tried the sorghum flour shortbread cookies shown here. 

The Coffee and Walnut cookie is a variation on the Salted Peanut Shorties in the book. The dough was made by pulsing walnuts, finely ground coffee beans, and salt with sorghum flour, rice flour, and sugar in a food processor. Chunks of butter and cream cheese along with a splash of bourbon, vanilla, and one of water were added, and the mixture was processed until it formed a smooth dough. The dough was shaped into a log on parchment paper, and I added a step to the process here. I chopped some additional walnuts, added a little more finely ground coffee and some demerara sugar, and rolled the dough log in the nutty mixture. The dough was then wrapped and chilled overnight. The next day, one quarter-inch rounds were cut and baked until golden on the edges. 

It’s no secret that I love the flavor of coffee in sweets and that I love baking with various types of flour. This cookie was sure to be a hit with me. The shortbread is tender and crumbly in the best way, and the coffee balances the sweetness. It’s going to be fun to bring new additions to my bins of various flours and bake more treats with all their unique flavors. 

I am a member of the Amazon Affiliate Program.

Coffee Power Panna Cotta

I have an Earth Day story to share today. Back in 1992, I attended an Earth Day event at which I learned about the environmental damage caused by large animal feedlots and how consumption of beef and pork was rising sharply around the world. I wanted to do something and put my money where my mouth was literally I suppose, so it was then and there that I decided to stop eating red meat. And, what does that have to do with panna cotta? Well, even though I had stopped eating red meat, I continued to use gelatin which is made from collagen extracted from cattle and pigs, and gelatin is needed for dishes like panna cotta. I had read about other gelling agents, but hadn't tried any other alternatives until now. For Earth Day, and to learn something new, I decided to experiment with agar agar powder which is a natural substance derived from red algae.

Also, in celebration of Earth Day, I had just received a basket full of samples from the Central Market Organics line. I've shopped at Central Market since the first-ever store opened in Austin, and I bring home items from the Organics line every week. I was thrilled to receive this basket of samples which included organic rice milk, organic coffee, organic peanut butter dots breakfast cereal, and organic agave syrup, in addition to organic almond milk, strawberry preserves, oatmeal, and tea. My plan for this panna cotta came together when I saw the rice milk, coffee, and peanut butter dots. Maybe I should explain the peanut butter part of that. I've been hooked on the mix of flavors of coffee and peanut butter since my first peanut butter espresso milkshake years ago. Add a banana, and it's even better. And, since I remembered seeing a dessert in the book Delicious Days which involved a layer of gelled Kahlua on top of a coffee-flavored panna cotta, my idea was to re-create that in a completely vegetarian incarnation and top it with crushed peanut butter dots cereal for added flavor and texture.

After reading up on using agar agar, I realized this might require some testing and tweaking. I found a recipe online for a vegan panna cotta made with coconut milk and soy yogurt. I didn't want to add coconut to the mix of flavors I had in mind, so I tried this recipe with rice milk instead. After pulling ideas from the Delicious Days recipe, I simmered rice milk, agave syrup, seeds from a vanilla bean, and crushed coffee beans with agar agar powder. The mixture was simmered and strained into a bowl, and soy yogurt was whisked into it. It's necessary to cook agar agar for it to dissolve, but it will set up at room temperature if necessary. Also, it sets up very firm, so less is better. The general ratio is two teaspoons of agar agar powder to two cups of liquid, but I found the result of that to be too rigid. I wanted the panna cotta to have a little wobble. I also found my first experiment to be a little too virtuous. There was no richness, and the coffee and vanilla flavors seemed flat in the finished dessert. So, I decided this wasn't going to be vegan but just vegetarian. I tried again with the same initial process of simmering rice milk with agave syrup, vanilla seeds, crushed coffee beans, and a little less agar agar powder. Then, I poured that through a sieve into a bowl and whisked in cream. One taste before it was even set and I knew this was going to be a winner. I poured the mixture into ramekins and placed them in the refrigerator for an hour. The next step, also taken from the Delicious Days recipe, was to simmer some Kahlua with agar agar powder and then pour that over the set panna cotta in the ramekins. After they had chilled and the Kahlua layer had set, I turned out the desserts onto plates and sprinkled crushed organic peanut butter dots cereal on top.

Working with agar agar does take a little getting used to, but it's completely flavorless and dissolves once simmered. Depending on the texture you want, it might require some testing. I'm happy to have learned to use a vegetarian alternative to gelatin though, and I can't wait to try it in homemade marshmallows. As for the flavor of the final dessert, I was delighted. The coffee and vanilla with a little richness from cream was divine especially with the sweet liqueur of the gelled Kahlua layer. I always like a mix of textures too, so the crunch of the organic peanut butter cereal worked well and reminded me of those incredible milkshakes. I hope you find a delicious way to celebrate Earth Day too.

Vegetarian Coffee Power Panna Cotta
(adapted from Enlightened Cooking and Delicious Days)

1 1/4 cup organic rice milk
1/4 cup organic agave syrup
1 1/2 teaspoon agar agar powder
seeds scraped from 1 vanilla bean
3 tablespoons coffee beans, crushed so that they can be sieved out without leaving graininess behind
1 c cream

1/2 cup Kahlua
3/8 teaspoon agar agar powder (I realize that's an odd measurement, but 1/2 teaspoon is a little too much.)
1/4 cup crushed organic peanut butter dots cereal

-Place rice milk, agave syrup, 1 1/2 teaspoons agar agar powder, vanilla seeds, and crushed coffee beans in a medium saucepan and stir to combine. Let sit for a few minutes before bringing to a simmer. Simmer while stirring occasionially for about eight minutes.
-Pour rice milk mixture through a sieve into a heat-proof measuring pitcher. Add cream and whisk to combine. Divide evenly between four six ounce ramekins and place ramekins in the refrigerator for one hour.
-For the Kahlua gelee layer, place Kahlua and 3/8 teaspoon agar agar powder in a small saucepan and bring to a simmer while stirring. Simmer and stir until agar agar has dissolved. Carefully pour or spoon Kahlua on top of set panna cotta in ramekins. Let ramekins chill again for at least one hour.
-To serve, place hot tap water in a wide bowl. Dip bottoms of ramekins into hot water for about 15 seconds. Then, use a pairing knife to loosen edges of panna cotta all around the ramekin. Invert ramekin over a plate and use the knife to pull out the panna cotta if necessary. Top with crushed peanut butter dots cereal.