Best 8 Espresso Brittle Shards Recipes

GREEN TEA FROZEN YOGURT WITH SESAME BRITTLE SHARDS

Steps:

• In a large mixing bowl, whisk the yogurt, sugar and matcha powder well until the sugar is dissolved. Cover and chill for 1 hr or until the mixture is very cold. Pour into an ice-cream machine following the manufacturer's instructions. Scrape into a freezable container and freeze for 4-5 hrs until firm.
• To make the sesame brittle, line a baking sheet with baking parchment. Heat the sugar in a medium saucepan. Leave to melt, without stirring, for about 5 mins until bubbling and golden. Stir the sesame seeds into the light caramel, boil for a few secs, then pour the mix onto the baking sheet, spreading as thin as possible. Once hardened, bash the brittle on the counter to crack into pieces. Can be made 1 week in advance and stored in an airtight tin.
• Remove the frozen yogurt from the freezer 1 hr or so before serving, to soften slightly. Spoon into small bowls with the sesame brittle scattered over.

ESPRESSO SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.
• Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.
• Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines.

ESPRESSO AND WALNUT BRITTLE

Steps:

• Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
• Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.

ESPRESSO SHORTBREAD COOKIES

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add mixture to creamed butter-and-sugar mixture with vanilla, before adding flour. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll dough out 1/4 inch thick. Cut into ovals with 2-inch cutter. Score a line down the middle with the back of a knife; chill.
• Heat oven to 325 degrees. Bake until firm, about 20 minutes.

ESPRESSO BRITTLE

Steps:

• Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.
• In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat. Carefully whisk in the butter and salt (the butter will sputter).
• Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful--the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool.
• Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. Sift the crumbs in a strainer if you don't want the powder. Break the remaining brittle into shards and use them to garnish bowls of ice cream.

CARAMELIZED SUGAR SHARDS

Steps:

• Line a baking sheet with parchment paper, and lightly coat it with a nonstick vegetable spray.Combine the water and sugar in a medium heavy saucepan bring to a boil over medium heat. Continue to cook for 6 to 7 minutes or until mixture turns golden in color, occasionally swirling the pan. Remove the saucepan from the heat and allow it to sit for 2 to 3 minutes. Slowly pour the caramel mixture in a free-form pattern onto the baking sheet and allow it to cool. When cool, break the caramelized mixture into irregular triangular shapes. The shards can be stored in an airtight container for up to 3 days.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

ESPRESSO BRITTLE SHARDS

Steps:

• Line a baking sheet with a piece of parchment paper. Set aside.If using espresso beans, place them in a food processor fitted with a metal blade or in a coffee grinder, and process until the beans are finely chopped. (The beans can also be left in the coffee bag and crushed with a mallet or rolling pin.)Combine the sugar and water in a small heavy saucepan over high heat. Allow the mixture to boil for 4 to 5 minutes or until it turns light amber in color, swirling the pot occasionally (do not stir). Using a wooden spoon, blend in the crushed coffee beans and cook for 1 minute. Remove the saucepan from the heat and whisk in the butter. Pour the mixture onto the prepared baking sheet. Tilt the sheet to make a 9- to 10-inch circle of the mixture. It does not have to be perfectly round. When the brittle has cooled, break it into large, triangular pieces. Store the brittle in an airtight container.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

ESPRESSO SHORTBREAD

Steps:

• Dissolve espresso powder in hot water. Prepare basic shortbread, adding espresso to creamed butter mixture along with vanilla extract before adding flour mixture. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds. Score a line down the middle of each with the back of a knife; refrigerate for 20 minutes. Bake until firm, about 20 minutes.