Coffee-Bean Crisps

Name: Coffee-Bean Crisps
Yield: Variable
Ingredients: 3 tablespoons (45 ml) light corn syrup; 6 ounces (170 g) granulated sugar; ¼ cup (60 ml) heavy cream; 1 ounce (30 g) whole roasted coffee beans; 7 ounces (200 g) unsalted butter; 8 ounces (225 g) sliced blanched almonds

Preparation info

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 ounce (30 g) whole roasted coffee beans
8 ounces (225

Gluten-free
Cookies
Vegetarian

Method

Use a rolling pin to finely crush the coffee beans. Separately crush the sliced almonds.
Combine the butter, sugar, corn syrup, and cream in a saucepan. Bring to a boil, then stir in the crushed coffee beans and almonds. Cook over medium heat for 3 minutes, stirring constantly. Remove the batter from the heat.
Bake a spoonful of the batter on a sheet