Twelve Weeks of Christmas Cookies: Week Ten

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: