Tried and tested recipes for the most delicious coffee candy

What to bake for coffee at Christmas?

Baking Christmas cookies is a Christmas custom in every family. In addition to traditional recipes you can also try out new and interesting techniques, flavours and aromas when baking.

If you are as obsessed with coffee as we are at Spa Coffee, be sure to try our coffee candy recipes.

You can also spice up traditional sweets with coffee. When baking treats with coffee, you can use finely ground coffee or coffee extract (strong coffee) such as espresso. Since we have a lever coffee machine, we have created recipes mostly with espresso.

Coffee madlenkas - a tasty last minute confection

Madlenky and the following 2 recipes we have prepared for you in cooperation with Žaneta Menšíková.

If we have madlenky moulds at home, this candy can serve as a little different alternative to Christmas candy or as a possibility to prepare a quick sweet with a hint of coffee if we have a visit coming up and we have no candy left.

Ingredients for madlenki:

1 egg
45 g granulated sugar
vanilla (or vanilla sugar - add enough to make 45 g of sugar)
50 g butter (melted)
50 g plain flour
pinch of salt
1 g baking powder

Ingredients for the icing:

90 g icing sugar
2 tablespoons of espresso (or more if the mixture is not liquid but still thick enough)
For decoration: ground walnuts

Firstbeat the eggs, sugar and vanilla well (no need to whisk) and then add the melted butter.
Mix everything well and add the sifted plain flour, a pinch of salt and baking powder. After mixing, pour the mixture into a pastry bag and let stand for approximately 30 minutes. If you don't have a bag, let it stand in a bowl.
Grease and fill the madeleine moulds and bake at 170 degrees for 10-13 minutes.
While baking, prepare the glaze to dip the madeleines in: mix the icing sugar and two tablespoons of espresso.
Once baked and slightly cooled, remove the madeleines from the moulds and dip into the glaze.
Let the excess glaze run off anddip thetops of the madeleines in the ground walnuts .

Coffee biscotti like from Italy

Biscotti are traditional Italian crunchy sweet biscuits that are baked twice and originate from the Tuscany region. They may also be known as cantucci.

The crispy almond biscuits are served with a strong espresso in which they are dipped. And today we're going to get the espresso into these cookies.

Ingredients for biscotti:

175 g of plain flour
120 g sugar
2 tablespoons honey
45 g of butter allowed
a shot of amaretto
1 egg
90 g almonds
20 g chocolate chips
1 espresso
pinch of salt
1 teaspoon baking powder
a tablespoon or two of cocoa powder

- Beat the softened butter with the sugar, then add the eggs, honey, a shot of amaretto and espresso. Then add the sifted flour, baking powder and a pinch of salt. If you want the cookies to be more chocolatey, add cocoa as well, but you don't have to.
- Work the chocolate chips into the dough, using a food processor. By hand, work the nuts into the dough, which can be chopped, but you can also use whole almonds.
- Form the dough, which should not stick, into a long and low loaf, which you place on baking paper and bake at 160 degrees for about 20 minutes. This is the first baking.
- After 20 minutes, remove the loaf, wait approximately 10-15 minutes andcut the loafinto strips approximately 1 cm narrow. This will make oblong biscuits, which you turn over and place side by side on a baking sheet.
- A second baking is in store, this time at a reduced temperature of 140 degrees for approximately 15 minutes. After baking, enjoy the cookies with hot espresso like the Italians.

Liquid cookies? Christmas coffee liqueur!

Not just candy, but also homemade eggnog is one of the sweet treats we can't deny ourselves at Christmas. How about combining eggnog and your beloved espresso?

We get coffee liqueur and if we add, for example, whiskey, we can create a homemade 'Irish coffee', but right in the bottle.

Ingredients for the liqueur:

100 g sugar plus a tablespoon of water (for the caramel)
250 ml whipping cream
500 ml whole milk
4 egg yolks
2 vanilla sugars (40 g)
2 espresso lungo
whisky or good rum
20 g chocolate chips
1 espresso
pinch of salt
1 teaspoon baking powder
a tablespoon or two of cocoa powder

In a food processor, blend the egg yolks with the vanilla sugar until foamy.
Meanwhile, prepare the caramel in a sturdy saucepan by combining 100g of sugar and a tablespoon of water. The sugar will gradually start to dissolve and watch until it starts to gradually brown - caramelise.
Once it starts to turn brownish in colour, set aside, add the melted cream and stir to combine the mixture.
Then pour in the 2 hot espressosand you can also pour in some of the warmed milk.
Graduallyadd the mixture tothe whisked egg yolks, a tablespoon at a time at first. This is to prevent the eggs from curdling.
After adding about half of the mixture, you can add all of it and continue to whisk at a lower speed.
Pour in the warm milk and let it whisk for a while to allow the mixture to thicken.
Then add alcohol to taste - start at 100ml and taste. Keep in mind that the liqueur will still be chilled and the alcohol will ,,accentuate'' the taste.

Mocca ovals or my grandmother's favourite coffee candy

We can all agree that our beloved grandmothers' recipes are unbeatable. Thanks to mine, I found a love for baking that has stuck with me to this day. Baking Christmas cookies was our favorite tradition and mocha ovals were not to be missed.

Mocca ovals as our grandmother's traditional coffee candy. Mocca candy is a must-have at Christmas. Image source: Tereza Šmírová

Recipe for glued mocca candy

140 g butter
100 g sugar
100 g mixed walnuts
300 g plain flour
6 tablespoons of espresso

Recipe for mocha cream

250 g butter
140 g of icing sugar
a little ground coffee
espresso

Process the softened butter and the other ingredients so thatthe dough is not too sticky. Add a little flour if necessary. Wrap in cling film and leave in the fridgeovernight.
Then roll the dough into thin sheets and cut out ovals. Place on a baking tray lined with baking paper and bake at 150°C with hot air for about 10-12 minutes, until slightly browned.
The cream is ready in a few minutes. Whisk all the ingredients until smooth. Divide the ovals in half andstick them together like linzer candy, preferably with a decorating bag . Finally, leave to set and you can drizzle with chocolate icing for decoration.

Do you prefer candy without nuts? Coffee cupcakes are a hit!

One of my favorite recipes. If you love the ubiquitous coffee-esque cupcakes, you'll love this recipe. It's great with your favorite coffee or maybe just to chase away a sweet tooth. But beware! They're so good, you'll never eat just one.

What happens when you combine your favorite cupcakes, coffee and shortbread into one dessert? The perfect coffee candy that you're sure to enjoy not only at Christmas! Image source: Tereza Šmírová

Recipe for coffee cupcakes:

140 g butter
220 g of plain flour
60 g icing sugar
2 egg yolks
espresso
a teaspoon of cinnamon
pinch of salt

Coffee candy cream:

150 g dark chocolate
3 tablespoons whipping cream
1 tablespoon honey
1 tablespoon icing sugar
espresso
10 g butter

In a bowl, whisk the egg yolks with the icing sugar and coffee. Add the softened butter, plain flour, cinnamon, salt and make a dough. I put the dough in the fridge for just a few minutes. It's easier to work with then. In the meantime, preheat your oven to 175°C.
Grease the moulds with a little butter so that they will stick out easily. Then squeeze a little bit of dough into them so that you get a small indentation into which the cream will come. Place the tins on a baking tray and bake for about 10-12 minutes, until golden brown. When they are still hot, remove them from the moulds. Store the cupcakes in the fridge and fill with the cream, preferably on the day of serving.
For the cream,melt the chocolate mixed with cream, honey, icing sugar and espresso in a water bath . Chocolate sometimes has a habit of curdling, so don't overdo it with the steam. Once the chocolate has a nice sheen, add the butter and beat with a whisk until creamy. Finally, using a pastry bag, pipe into the cupcakes.

Coffee beans as the main decoration on the Christmas table of all coffee lovers

How do you say it? Eating with our eyes? You'll adore this candy just visually. If you need something to complement your Christmas table and don't have much time to prepare it, try coffee beans. They're easy, they look great and you don't even have to turn on the oven to make them.

Christmas with coffee lovers (and not only with them) calls for coffee candy as it should be. That is, divine-tasting and with a super quick recipe - coffee beans. Serve them in a coffee cup. Image source: Tereza Šmírová

Recipe for no-bake coffee candy:

100 g butter
120 g baby biscuits
2 tablespoons of rum
espresso
½ teaspoon cinnamon
50 g powdered sugar
2 tablespoons cocoa
100 g chocolate

Mix the biscuits. If you don't have a blender, feel free to wrap the biscuits in a tea towel and crush with a rolling pin. Drizzle with rum and espresso, and process with the softened butter, sugar, cinnamon and cocoa until smooth.
Leave to set in the fridge. Preferably overnight, but if you're always impatient like me, an hour is all you need to work with the dough. Shape small ovals into which you can then preferably with a skewer mark the cut just like the coffee beans. If the dough gets too crumbly, add a few more drops of rum. Place on baking paper and put in the fridge for a few more minutes. Finally,dip in chocolate for even more enjoyment .

Looking for gluten-free candy? You'll love the Christmas macaroons with coffee cream!

The last recipe will be a little more challenging, but with a little skill and taste you can do it left-handed. Macaroons are a hit all over the world and you can make it at home with us. How else but with coffee flavour.

The art of French pastry chefs can also become a traditional confection at Christmas in the Czech Republic. The best macaroons are the coffee ones! Image source: Mirka Vnenková, Lazenskakava.cz

Recipe for macaroons:

110 g room temperature egg whites
140 g almond flour
120 g sugar flour
110 g semolina sugar

For macaroons, the correct weight of all the ingredients is very important. The correct ratio is essential. A bit like coffee, isn't it? Once you have everything weighed, mix the almond flour with the icing sugar. Best to throw it in a blender and lightly blend.
Pour the egg whites into a larger bowl and beat on medium speed for about 2 minutes. Then increase the speed and beat for another three minutes. Meanwhile,gradually add about a third of the caster sugar every minute . After whipping, feel free to add food colouring or even a little ground coffee to brighten it up. Continue beating on the highest speed for about 6 more minutes until stiff.
Once you have whipped snow, gradually add the almond flour and icing sugar mixture with a spatula. Keep mixing until you see no lumps. If the batter has a lava consistency, you're done. Pour the mixture into a decorating bag, preferably in a taller jar so you can fill it well.
The easiest way is to have a silicone macaroon mat at home. If you don't have one, feel free to download a template and put it under the baking paper, which you just slide out before baking. Then just spray the decorating bag on the marked template. Once you're done, bang the baking sheet on the table a few times to any bubbles to escape. Then leave the macaroons on the baking sheet at room temperature for an hour.
Bake at 140°C for 14 minutes. Let the macaroons cool on the baking sheet and then peel off. They should be soft and supple inside.

Coffee ganache:

Cream
Ground coffee
white chocolate
butter

Stir the espresso and white chocolate chips into the hot cream. Stir until you get a smooth cream. Allow the cream to cool a little and then add the room temperature butter. Fill the finished ganache into a decorating bag and drizzle over the cooled macaroons. The last and important thing is to store the macaroons in the fridge in a sealed container. Otherwise they will get wet and all your work would be for nothing.

LINZER COFFEE CANDY

Some people only need a few types in other families never bake less than ten types of candy. Some people prefer them with cream, others are into vanilla rolls, and without a doubt some of the most popular candies are marmalade-glued rounds, stars, or other shapes baked with linzer dough. Usually the basic ingredients include lemon zest, but adrop of espresso adds an unusual dimension to this confection.

This year, take the traditional linzer and make it a little unconventional with a coffee flavour. Image source: Mirka Vnenková, Lazenskakava.cz

RECIPE FOR COFFEE CHRISTMAS CANDY FROM LINZER DOUGH

250 g of plain flour
70 g icing sugar
150 g butter
1 egg yolk
espresso

Process the coffee dough in a similar way to the classic dough. That is, you weigh all the ingredients in a bowl and combine them by hand to form a smooth dough. Before preparing the coffee,first prepare theespresso so that it has time to cool down. Cut the butter into small cubes to make it easy to handle. Coffee can thin the dough a little more, so if you find that the dough is not properly thick and sticks a lot, add a little more flour.
Wrap the processed lump of coffee linzer dough in plastic wrap and refrigerate until the next day or at least an hour . Prepare a rolling pin, dust a work surface or rolling pin with flour and roll out the dough into asheetabout 2 mm thick. Cut out the shapes you like and transfer them to a baking tray lined with baking paper.
Bake the coffee candy at 180 °C for about 10 minutes. The baking time varies according to the power of the oven and the size of the shapes, so keep an eye on the oven while baking and remove the candy when it starts to turn golden from the edges. Leave the baked shapes to cool on the baking sheet and then you can glue them with your favourite jam, decorate them with chocolate icing or just leave them as they are.

CRISPY CHOCOLATE COOKIES WITH COFFEE

The world-famous American cookies are so good that you can make them all year round and they'll have their place on the Christmas table too. We've also given a twist to the classic chocolate chip cookie recipe to create cookies that all coffee lovers at the table will love.

Try the popular cookies in a chocolate-coffee combination. Image source: Mirka Vnenková, Lazenskakava.cz

COFFEE COOKIE RECIPE

200 g semi-coarse flour
1 packet of baking powder
pinch of salt
160 g cane sugar
20 g finely ground coffee
100 g butter
1 egg
spoonful of milk
70 g chopped chocolate

Mixall the above ingredients to create a dark coffee-scented mass. If the dough crumbles and doesn't come together, you can help yourself with a splash of milk. Let the resulting dough rest in the fridge. After about two hours, take it out and start cutting off small pieces to form balls in your hands.
Squeeze each ball slightly and arrange these rough patties in rows on a baking sheet with baking paper. The cookieswill increase in volume byabout half by baking . Therefore, try to make the dough into smaller balls, as smaller sweets are more suitable for Christmas. Also, watch the spacing of the pieces on the baking sheet so they don't stick together.
These coffee biscuits bake up very quickly. As soon as you put the baking sheet with them in the oven preheated to 180°C, be sure to watch the time. If you have made smaller cookies, they can be ready in as little as five minutes. We baked our coffee cookies for 10 minutes. They are done when they arefirm to the touch at the edges but still soft in the middle.

CRISPY COFFEE MERINGUES

What cookie looks more like the Christmas season than meringues? They're fluffy and white as snow. Well, not exactly ours. We have meringues in the color of cappuccino, as even this fragile candy didn't escape our coffee upgrade. Meringues with espresso taste fabulous!

Snow Meringues with Espresso. This is an absolutely addictive combination. Image source: Mirka Vnenková, Lazenskakava.cz

RECIPE FOR MERINGUES WITH ESPRESSO

4 egg whites
200 g semolina sugar
espresso

Just three ingredients and a little time make up this pretty simple recipe for an irresistible light and delicate confection. You can make the meringues in two stages, but first prepare the espresso. You won't need all of it just about two tablespoons, so feel free to sip it. Then, full of energy, start making meringues.
The aim of the first stage is towhip the egg whites and sugar into a firm and glossy snow. To do this, we first need to melt the sugar in the egg whites. Put the water on to heat in a saucepan and place the bowl of egg whites and sugar on top. Over the heat, stir the mixture by hand with a whisk until the sugar has dissolved. Then remove the bowl from the saucepan. Take an electric beater and whip the stiff snow.
Add about two tablespoons of espresso to the finished snowand gently fold it in. Preheat the oven to 130 °C and start forming meringues from the snow. You can use a pastry bag or just use two spoons to transfer the snow piles to the baking paper placed on the baking sheet.
At this stage comes the baking, or rather the drying. Leave the meringues in the oven for 30 minutes, then reduce the temperature to 60 °C and after another 30 minutes turn the oven off completely and leave them to warm up for another half hour. Finally, take the meringues out of the oven and once they are cool, carefully remove them from the paper. You can still decorate them with chocolate icing, for example.

TRUFFLES AS COFFEE CHRISTMAS CANDY

Sweet truffles are a candy for chocoholics. They are like chocolate candies or pralines, and the combination with coffee is incredibly beautiful. The distinctive taste of chocolate is subtly scented and complemented by coffee. Although they are not a heavily decorated candy, they do not escape the attention of the guests. However, due to the chocolate composition, keep them in the fridge so they don't melt when warm. They are perfect toserve with coffee.

Chocolate-coffee truffles are already more of a Christmas dessert than a confection. They look simple but taste absolutely delicious. Image source: Mirka Vnenková, Lazenskakava.cz

RECIPE FOR COFFEE AND CHOCOLATE TRUFFLES

50 g whipping cream
100 g butter
200 g of high-percent chocolate
espresso
cocoa for coating

Start the preparation of the chocolate truffles with espresso by making a chocolate-coffee mixture. Melt the cream and butter in a saucepan over a low heat. Stir them together and add the espresso and broken chocolate. Turn the flame down to low. Let the chocolate melt, stirring constantly. Remove from the heat to form a thick chocolate pudding-like custard. It is important to cover the surface of the cream with cling film and leave to cool, preferably until the next day.
The next day, remove the foil and spoon the mixture gradually onto the individual truffles. Preferably by making similarly sized lumps of the coffee-chocolate mixture on the spread out baking paper. Gradually add the cocoa powder to your hands and roll the lumps in it, forming balls which you immediately place in the paper cups. Store the finished truffles in the refrigerator.