The plan was to end this series of experiences with a rich coffee dessert, but I thought why not share something I enjoyed and was hooked on for long time, Turkish coffee.
I love this coffee with every bone in my body. It’s rich, earthy, sophisticated, and is the heaven for coffee–aholics.
I used to have Turkish coffee several times a day, everyday, and that’s not beneficial to the digestive system. To make it worse, I used to make the coffee so thick that it formed thick foam on the surface.
Russian Tea Cake is a wonderful companion to Turkish coffee. They both come from different backgrounds, but when you have them together, they turn into a match made in heaven. And even though Russian Tea Cakes are dense, they will melt in your mouth. They will be gone in no time.
Making Turkish coffee
2/3 cup water
2 1/2 teaspoons sugar
1 heaped tablespoon Turkish coffee
– In a small coffee pot, add water, sugar, and coffee. Put it on medium flame.
– When the coffee is about to boil, remove from heat for few seconds, then return it back on. Do this three times, but never let the coffee boil out of the pot.
– Slowly pour the coffee in two mini cups of coffee.
Russian Tea Cakes
1 cup all purpose flour
2 tablespoons icing sugar
1/2 cup + 2 tablespoons softened butter
1/2 cup finely chopped nuts
1/4 teaspoon vanilla
Pinch of salt
1 cup icing sugar to roll the cookies in it
– In a bowl, beat 2 tablespoons icing sugar with vanilla and butter.
– Add the flour and mix gently. Add the nuts and mix until combined.
– Refrigerate the dough for an hour.
– Preheat oven to 350F/180C.
– Take a tablespoon from the dough and roll between your palms to form a ball.
– Place the balls on a baking tray 2 inch apart from each other.
– Bake for 12 minutes, or until the edges of the cookies are light brown.
– Allow cookies to cool for 5 minutes then roll them in icing sugar. Place on cooling rack.
– You can roll the cookies in icing sugar again before serving if you want them to be sweeter.