Indulge in the rich flavors of cappuccino-infused shortbread cookies. These delightful treats are perfect for coffee lovers and those who enjoy a hint of espresso in their desserts.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 2 tablespoons instant espresso powder. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 325F 165C. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Then add the vanilla extract and mix it in well. Add the all-purpose flour, instant espresso powder, and salt to a different bowl, and mix them together using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Spread the dough out on a surface that has been lightly floured. Knead it slowly until it comes together. Make a log out of the dough that is about 2 inches across. Cover it with plastic wrap and put it in the fridge for at least 30 minutes. After the dough has been chilled, cut it into 1/4-inch rounds and put them on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 15 minutes

A delicious take on classic donuts are these Potato Donuts, also called Spudnuts. They are very fluffy and moist because they are made with mashed potatoes. The donuts are wonderfully complemented by the rich and fragrant coffee flavor that the Coffee Bean Glaze brings. Savor them with your preferred cup of coffee!

Ingredients: 2 cups mashed potatoes. 2/3 cup granulated sugar. 1/4 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 4 cups all-purpose flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cinnamon. 1/2 cup milk. For the Coffee Bean Glaze:. 2 cups powdered sugar. 2 tablespoons finely ground coffee beans. 3-4 tablespoons brewed coffee. 1 teaspoon vanilla extract.

Instructions: Heat the oven to 375F 190C and lightly oil a donut pan. Mashed potatoes, sugar, melted butter, eggs, and vanilla extract should all be thoroughly mixed together in a big bowl. Mix the flour, baking powder, nutmeg, cinnamon, and salt in a different bowl. Alternately add the dry ingredients and milk to the potato mixture, starting and ending with the dry mixture. Blend until barely combined. Spoon about two thirds of the batter into each mold in the donut pan that has been prepared. Bake for 15 to 18 minutes, or until the donuts bounce back when lightly touched, in a preheated oven. As the donuts bake, make the Coffee Bean Glaze by blending powdered sugar, brewed coffee, finely ground coffee beans, and vanilla extract until a smooth consistency is achieved. After baking, take the donuts out of the oven and let cool in the pan for a few minutes before moving them to a wire rack to finish cooling. Pour the Coffee Bean Glaze over each cooled donut, letting any extra glaze run off. To set, put them back on the wire rack. Savor your Coffee Bean Glazed Potato Donuts as a tasty treat with a distinct twist!

Prep Time: 20 minutes

Cook Time: 15-18

Indulge in the delicious combination of chocolate and coffee with these keto-friendly biscotti. Perfect for a guilt-free treat with your morning coffee or as an afternoon pick-me-up.

Ingredients: 2 cups almond flour. 1/2 cup erythritol or any keto-friendly sweetener. 2 tablespoons unsweetened cocoa powder. 1 tablespoon instant coffee powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips.

Instructions: Preheat the oven to 325F 160C. Line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, erythritol, cocoa powder, instant coffee powder, baking powder, and salt. Add eggs, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined. Fold in the sugar-free chocolate chips. Form the dough into a log shape on the prepared baking sheet, about 12 inches long and 4 inches wide. Bake for 25-30 minutes, or until firm to the touch. Remove from the oven and let it cool for 10 minutes. Reduce the oven temperature to 300F 150C. Carefully transfer the log to a cutting board and slice it into 1/2-inch thick pieces. Place the slices back on the baking sheet, cut side down, and bake for an additional 15-20 minutes, or until crispy and golden. Allow the biscotti to cool completely before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

Quinoa Biscotti that tastes sweet and nutty and is crunchy. This is a great healthy snack or something to go with your morning coffee.

Ingredients: 1 cup quinoa flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/3 cup cooked quinoa. 1/4 cup chopped almonds. 1/4 cup dried cranberries.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix quinoa flour, almond flour, coconut sugar, baking powder, and salt. In a separate bowl, combine melted coconut oil, maple syrup, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the cooked quinoa, chopped almonds, and dried cranberries. Form the dough into a log on a parchment-lined baking sheet and flatten slightly. Bake for 25-30 minutes or until golden brown. Remove from the oven and let it cool for 10 minutes. Reduce the oven temperature to 325F 160C. Slice the log into biscotti-sized pieces and place them back on the baking sheet. Bake for an additional 15-20 minutes, flipping halfway, until the biscotti are crisp and golden. Allow the Quinoa Biscotti to cool completely before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

In these crunchy biscotti, enjoy the savory delight of Parmesan cheese and the aromatic essence of rosemary. These biscotti add a unique twist to a classic treat and are ideal for pairing with a cup of coffee or tea.

Ingredients: 1 cups all-purpose flour. 1 teaspoon baking powder. teaspoon salt. teaspoon black pepper. cup grated Parmesan cheese. 2 tablespoons fresh rosemary, finely chopped. cup unsalted butter, softened. cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, salt, and black pepper in a bowl with a whisk. Make sure the grated Parmesan cheese and chopped rosemary are spread out evenly as you add them. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Add the eggs one at a time and then the vanilla extract. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Spread the dough out on a floured surface and cut it in half. Make a log out of each half that is about 10 inches long and 2 inches wide. Cover the baking sheet with foil and put them on it. Warm the oven up and put the logs in it. Bake for 25 to 30 minutes, or until they are lightly golden and firm to the touch. Take the logs out of the oven and let them cool for ten to fifteen minutes. Bring the oven's temperature down to 325F 165C. Cut the logs diagonally into slices that are -inch thick with a sharp knife. Put the slices back on the baking sheet flat and bake them again. After that, bake for another 15 to 20 minutes, flipping the slices over halfway through. It should be crisp and golden on top. On a wire rack, let them cool all the way down before serving.

Prep Time: 20 minutes

Cook Time: 50 minutes