Here's a recipe using Starbuck's coffee. This came from www.hometalkers.com.
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Units: US | Metric
- 1Preheat oven to 475°F.
- 2In a food processor combine powdered sugar, 1 1/3 cups pecans, and flour. Process until the nuts become fully incorporated and are almost flour-like in consistency. Scrape down sides if necessary.
- 3Add egg white, apricot jam, and espresso shot into flour mixture. Blend until all liquids are thoroughly incorporated and mixture forms a loose, dough-like mass. Remove nut dough from processor bowl, coat with a dusting of confectioners' sugar, wrap tightly with plastic wrap, and refrigerate until thoroughly cooled, about 30 minutes.
- 4Divide nut dough into four equal pieces. Form each dough segment into 5 to 6-inch cylinders and roll in remaining 1 1/3 cups chopped pecans to coat surface. Roll nut-coated cylinders into 8 to 10-inch long ropes (no smaller than 1 inch in diameter) and cut crosswise into four equal baton pieces about 2 to 2 1/2 inches long.
- 5Place each baton on a parchment-lined or greased cookie sheet and refrigerate for 1 hour or until dry.
- 6Bake the baton cookies for 10 minutes or just until they begin to brown lightly. If batons begin to crack on the surface remove all from oven and allow to cool completely before serving or storing. Store in an airtight container for up to 3 days.
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Nutritional Facts for Starbucks Espresso Pecan Batons
Serving Size: 1 (555 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 77.1
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 1.9 mg
- Total Carbohydrate 6.3 g
- Dietary Fiber 0.7 g
- Sugars 4.8 g
- Protein 0.9 g