Fast espresso walnut biscuits

Well, are you ready for the next Christmas cookies recipe today, 2nd Advent? I promise you, it will be like last week on the quick almond speculoos from the metal again super simple and straightforward. Because honestly, there is enough stress in the run-up to Christmas. Before I stand in the kitchen for hours and work with special tools cookies, I would prefer it simple but still tasty. That's where today's fast-paced espresso-walnut biscuits come in!

You need again no special tools, no cookie cutters, no special plates. We just prepare a shortcrust pastry that's super flavorful thanks to cocoa, instant espresso powder and roasted walnuts! The dough is simply shaped into balls, baked quickly and then dusted with powdered sugar. The espresso walnut biscuits are wonderfully crumbly and literally crumble on the tongue. They look gorgeous, with no hassle.

One week I have to work and give some gas , then I can get involved in the Christmas season. The year has just gone by and somehow I still could not breathe properly. From the next weekend, it will mean: Feet up and relax. So with me: bake cookies and prepare Christmas dishes ... Whereby one or the other moment of relaxation will certainly be there. Until then have fun with today's recipe for super easy espresso walnut biscuits!

Espresseo Walnut Biscuits

Portions: 40-50

Wonderfully crunchy and fast-cookie Christmas cookies


  • 100 g walnut kernels
  • 250 g soft butter
  • 125 g icing sugar
  • 2 egg yolks (size M)
  • 1 teaspoon vanilla extract
  • 270 g of flour
  • 2 tablespoons of cocoa powder (baking cocoa)
  • 1 tablespoon of instant espresso Powder
  • 1 pinch of salt
  • approx. 150 g sieved powdered sugar for rolling and sprinkling


1 Roast walnut kernels in a small skillet with no fat at medium temperature until fragrant ,Add egg yolk and vanilla extract and stir briefly but thoroughly.

Mix flour with cocoa powder, instant espresso powder and salt, then fold in the finely chopped walnut kernels. Add to the butter mass and stir in at low speed. Place the dough in an airtight tin with a lid and refrigerate for 1 hour.

Preheat oven to 175 ° C top and bottom heat. Cover 2 baking sheets with baking paper.
Remove walnut-sized pieces from the dough and shape into balls with moistened hands. Place on the trays and bake in preheated oven for about 12-15 minutes. The biscuits should not be too firm, but may still be soft. As they cool, they solidify.

Let the espresso walnut biscuits cool lukewarm on the plate, then roll in powdered sugar or sprinkle with powdered sugar. Allow to cool completely on a wire rack, then sprinkle with icing sugar as desired.

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