How To make Kona Coffee Torte
1 1/2 tb Instant Coffee Powder
1 c ;Cold Water
6 lg Egg Yolks
2 c Sugar
2 c Unbleached Flour; Sifted
3 ts Baking Powder
1/4 ts Salt
1 ts Vanilla Extract
1 c Walnuts; Ground
6 lg Egg Whites; Stiffly Beaten
ORANGE FILLING:
1 c Butter
2 c Confectioners' Sugar; Sifted
2 ts Cocoa; (Not The Drink Mix)
1/2 ts Instant Coffee
2 tb ;Cold Water
2 tb Orange Juice
MOCHA FROSTING:
2 c Confectioners' Sugar; Sifted
2 ts Cocoa; (Not The Drink Mix)
1/2 ts Instant Coffee
2 tb ;Cold Water
3 tb Butter; Melted
1/2 ts Vanilla Extract
Dissolve the coffee in the water. Beat the egg yolks until light and fluffy, then gradually add the sugar, beating until thick. Sift the dry ingredients together and add to the creamed mixture alternately with the coffee mixture, beating well after each addition. Add the vanilla and ground walnurs and then fold in the stiffly beaten egg whites until no white remains. Bake in 3 paper lined 9 X 1 1/2-inch rond pans in a slow oven (325 degrees F.) about 30 minutes or until done. Cool until cold. Fill the cooled cake with the Orange Filling; frost with the Mocha Frosting. Garnish with whole walnut halves ORANGE FILLING: Cream the butter until light and fluffy the ngradually add the confectioners' sugar, creaming well. Beat in the cocoa, instant coffee, cold water and orange juice, blending well. MOCHA FROSTING: Mix the confectioners' sugar, cocoa, and instant coffee, blending well. Add the water, melted butter, and vanilla. Beat until it reaches a spreading consistency. From: The Kona Inn in Hawaii Posted by: Rich Harper
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Coffee Cookies Recipe
Ingredients:
1 ¼ cup all purpose flour
1 tablespoon Maika’i Freeze Dried Kona Coffee
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup brown sugar
¼ cup granulated sugar
½ cup unsalted butter
1 egg
1 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350F. Line two baking sheets with parchment paper or a silicone mat and set aside.
2. In a medium mixing bowl add flour, Maika’i Freeze Dried Kona Coffee, baking soda, and salt, Stir to combine. Set aside.
3. In the bowl of a stand mixer add brown sugar, granulated sugar, and butter. Mix until well combined and light and fluffy. Then add egg and vanilla. Mix until well combined.
4. Add dry ingredients and blend just until combined.
5. Using a large cookie scoop, scoop out about 3 tablespoons of dough and place on the parchment lined baking sheet. Be sure to leave about one inch between each cookie to allow the cookies space to rise, about 12 large cookies per baking sheet.
6. Bake for 20-25 minutes or until golden brown.
7. Transfer cookies to a wire rack to cool and ENJOY!
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