I made this last year as a Christmas gift for a workmate. I placed it in a clear box with a pretty ribbon and she was thrilled at the gift; mainly at how it was presented because she said it looked so professional but also the taste. I personally love almonds and coffee. There isn't much I don't like really when it comes to food and flavours but almonds and coffee are definitely one of my many favourite flavours. This isn't a cookie per se but something you could include in a gift or a cookie tray as an alternative. This recipe comes from the Australian magazine "Super Food Ideas" which is packed with fantastic recipes each month. I particularly love the Christmas issues because they always have great ideas.
Almond and Coffee Bean Brittle
1 1/2 cups caster sugar (fine white sugar)
1/2 cup glucose syrup
2 cups blanched almonds
1/2 cup almond kernels
2 tablespoons coffee beans, crushed
2 teaspoons vanilla extract
1 teaspoon bicarbonate of soda
Grease a 20cm x 30cm pan. Place sugar, syrup, 1/4 cup cold water and a pinch of salt in a pan. Cook, stirring for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring for 3 to 5 minutes. Add blanched almonds. Cook for 10-12 minutes on low to medium heat, swirling pan occasionally or until sugar turns golden. Remove from heat. Meanwhile, combine almond kernels, coffee beans, vanilla and bicarbonate of soda in a bowl. Carefully add to sugar mixture. Stir to combine. Pour mixture evenly over base of pan. I used 2 x round pans because I didn't have a rectangular pan. Set aside for 2 hours or until cooled completely. using the end of a rolling pin, break into pieces.
Week 10 Twelve Weeks of Christmas: