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  • 1 egg
  • 100g sugar
  • 100g butter
  • Ground coffee
  • 100g flour
  • Yeast
  • Milk


This aromatic shortbread that also includes ground coffee in its ingredients is intended for dipping into a cup of coffee, preferably dark roasted. Its hints of butter and egg bring out the bitterness and the intensity of the Moka pot, emphasising the notes of toast and vanilla. A perfect match.

  1. Break the egg into a bowl and beat with a fork. Add a pinch of salt continuing to mix it up.
  2. Still mixing, add the sugar.
  3. Cut the soft butter into cubes and introduce it into the mixture
  4. Sprinkle with a good pinch of coffee.
  5. In another bowl mix the yeast with the flour and then add it to the other ingredients, passing it through a sieve.
  6. Soften the mixture with a dash of milk and continue to mix.
  7. Put the mixture into a ‘sac a poche’ (pastry bag) wrapping it carefully. Then leave it to stand in the fridge for 30'.
  8. Switch on the oven to 200° using the fan function and while it warms up prepare a baking tray covered with greaseproof paper.
  9. Once the 30 minutes have passed, lay the mixture out in identical strips on the tray using the pastry bag.
  10. Cook for 10-12 minutes in the oven.
  11. Serve the biscuits with a cup of Espresso coffee.

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  • Ground Espresso and Moka
  • Moka pots