Turkish Coffee Shortbread is buttery and delicious with a striking flavor combination of strong coffee and warm cardamom ~ this is dessert to linger over!
Turkish coffee shortbread is buttery with an aromatic cardamom-laced coffee flavor, but I don’t stop there, these cookies are finished off with a drizzle of dark chocolate. Without doubt, they’re a sophisticated dessert with a unique flavor combo you won’t see in your neighborhood bakery.
I love to bake with coffee, it’s got such a wonderful smokey character ~ it stars in my Coffee Hazelnut Shortbread Cookies or my Mocha Hazelnut Cake, two of my favorite recipes. But I celebrate cardamom just as enthusiastically in my Orange Cardamom Muffins and Swedish Cardamom Buns.
Turkish coffee flavors in this shortbread
Turkish coffee comes from the Eastern Mediterranean and Middle East, it’s made by simmering ultra-finely ground coffee with sugar and a pinch of cardamom, then pouring it unfiltered so the grounds settle in the cup. The complex flavors of coffee and cardamom linger on the palate and make for a really enchanting wedge of shortbread. It goes perfectly with (you guessed it) a nice cup of coffee, Turkish or otherwise.
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How to make Turkish coffee shortbread wedges
- USE A SPRINGFORM OR TART PAN: Start with a buttered 9″ springform pan or tart pan with a removable bottom. This allows you to remove the slab of shortbread after baking so you can slice it into neat wedges.
- SPREAD OUT THE DOUGH: Pile your shortbread dough in the pan and pat out evenly with your hands. Use an offset spatula to get it really smooth and level.
- PRICK THE DOUGH: Prick the dough all over with the tines of a fork. This makes a classic shortbread pattern ~ it allows steam to escape and prevents the dough from puffing as it bakes.
- RELEASE FROM PAN: After baking let the pan cool for a few minutes and then remove the sides.
- SLICE INTO WEDGES: Let the Turkish coffee shortbread cool for about 15-20 minutes and then use a sharp knife to slice into 16 wedges.
Turkish coffee shortbread faqs
Yes. Simply roll out the dough to about 1/4″ thick and cut out with a 2″ cookie or biscuit cutter. Bake at 350F on a parchment lined baking sheet for about 10 minutes. Drizzle or dunk in chocolate.
Yes, you’ll want to grind them as finely as possible. You’ll get a grittier texture and a slightly more bitter flavor.
You can bake this in a regular 9″ cake pan or pie plate, but it will be a bit more difficult to slice and remove from the pan neatly.
Definitely, shortbread freezes beautifully. Let it cool completely and then wrap in plastic, then in foil. Plan to use it within 3 months.
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Turkish Coffee Shortbread
Equipment
- 9-inch springform pan or tart pan with removable bottom
Ingredients
- 1 cup unsalted butter, at room temperature.
- 2/3 cup white sugar
- 1 Tbsp espresso powder, (instant espresso)
- 1 1/2 tsp ground cardamom
- 1 tsp vanilla bean paste or extract
- 1/2 tsp salt
- 2 1/4 cups all purpose flour
chocolate coating
- 4 oz bittersweet chocolate chips, or bar chocolate, cut in small pieces.
- 1 tsp vegetable oil
Instructions
- Preheat oven to 350F and grease your 9" springform pan or tart pan.
- Blend the softened butter, sugar, espresso powder, cardamom, vanilla and salt in the bowl of a stand mixer until smooth and creamy. Srape down the sides of the bowl.
- With the mixer on low slowly blend in the flour. Continue mixing until the soft dough comes together and there is no dry flour left. Scrape down the sides and bottom of the bowl well to get everything well combined.
- Tranfer the dough to your prepared pan and pat out with your fingers. You want to get the dough evenly distributed across the pan. Use an offset spatula to smooth the surface.
- Prick the surface of the dough all over with the tines of a fork.
- Bake the shortbread for about 25 minutes on the middle rack of your preheated oven.
- Let the pan cool for 5 minutes on a rack before gently removing the sides of the pan. It sometimes helps to run the offset spatula around the edges to ensure a clean release. Let the shortbread cool another 10 minutes before slicing into 16 thin wedges with a long sharp knife.
- To make the chocolate coating, put the chocolate and vegetable oil in a small Pyrex measuring cup and microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir until melted.
- Drizzle the wedges of shortbread with the chocolate.
- Store shortbread at room temperature for up to a week. It can be frozen for up to 3 months.
Notes
- 2/3 cup white sugar
- 1 cup unsalted butter, at room temperature.
- 1/4 tsp salt
- 2 1/4 cups all purpose flour
- 1 Tbsp ground cardamom, use less for a more subtle effect.
- 1 Tbsp ground coffee or espresso powder, (instant espresso)
- 8 oz bittersweet chocolate chips, or bar chocolate, cut in small pieces.
- 1 tsp vegetable oil
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Set oven to 350F
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Put the sugar in the bowl of a stand mixer and add the butter and salt. Mix together until combined. It doesn’t have to be completely smooth.
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Mix in the flour, cardamom, and ground coffee until the dough just comes together.
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Pull the dough together with your hands and set on a floured surface. Roll out to about 1/4 inch.
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Cut out the cookies using your preferred cookie cutter, I used a 2″ round.
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Transfer the cookies to a parchment lined baking sheet and bake for about 10 minutes.
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Let cool slightly before transferring to a cooling rack.
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To make the chocolate coating, put the chocolate and vegetable oil in a small Pyrex measuring cup and microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir until melted.
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Dip half of each cooled cookie in the chocolate, and let the excess drip off. Set the cookies down on parchment paper to harden.
Nutrition
Other shortbread to try
Chocolate Dipped Churro Shortbread Cookies
Espresso Chocolate Chip Shortbread Cookies
Espresso Chocolate Chip Shortbread Cookies are small but mighty cookies that pack a big punch ~ they’re a must for chocolate and coffee lovers, for sure.
Coffee Hazelnut Shortbread Cookies
Coffee Hazelnut Shortbread Cookies melt in your mouth with warm coffee flavor and toasted hazelnuts. Perfect for fall baking!
Maple Walnut Shortbread Cookies
The warm flavor of maple sugar mingles with toasty walnuts in these buttery maple walnut shortbread cookies. Roll them out or slice and bake!
Cheddar Walnut Savory Shortbread
These cheddar walnut crackers are simple but rich, and offer just the right satisfying bite to nosh on while waiting for dinner.
Marzipan Shortbread Cookies
Marzipan Shortbread Cookies ~ the Holiday Cookie for Almond Lovers!
May I assume that the cardamom goes in when the ground coffee does?
Yes and thanks, Joanne, just fixed that 😉
My kind of cookie! I love shortbread of all sorts but the coffee bean bits must taste wonderful.
Shortbread cookies are classic, but with the addition of coffee and cardamom flavors they’re definitely new and unusual, and I want some!
YES. These guys are definitely going to make an appearance in my kitchen sometime in the next few months — and preferably several appearances. I love how easy they are! Do you think these would work as a slice and bake? I am guessing yes. In that case, I will also stash some in the freezer!
Yes, and that’s the way I do most of my shortbread cookies. I will say that you would need to slice these fairly thin, though, because the flavor is strong, I think a thick cookie would be overpowering.
These sound delicious. Love the combination of cardamon and coffee. And I love that you’re going to be tracking down unusual/new combinations. It’s about to become cookie overload season, so I certainly looking for something above the standard Christmas sugar cookies and ginger snaps. These are certainly on my “to-make” list!
Thanks Liz 🙂
You really need to do a book on shortbread. Yours are the best! I think I might develop a minor obsession with these, too!
Thanks Abbe! I’ve been trying to narrow down an idea for a book, shortbread sounds good 🙂
A perfect holiday GROWN-UP cookie!! Thanks-esp since I do attend a cookie swap in early Dec!! These look divine!!
Yeah — why should kids get all the good cookies??
Hi Sue, these cookies have my name written all over them. love everything about them especially the cardamom.
The more I use cardamom the more I love it.
They look exciting to me:)
These cookies sound divine, Sue! The most unusual cookie I’ve made is definitely pfeffernusse. A friend requested them last year and I’ve never tasted anything like them. It’s definitely a love it or hate it flavor combination. I don’t know anyone who is neutral on them. Luckily, my husband adores them.
I’ve never made, let alone pronounced, those! I think they have pepper in them? I’ll check out your recipe, thanks Mary!