20 espresso powder recipes

Slice-and-bake chocolate walnut cookies built on a flourless-style dough with a pound of melted semi-sweet chocolate, espresso, walnuts, and chocolate chips. Crackly tops, fudgy centers, almost no flour.

Italian country spice cake (torta speziata): cocoa, cinnamon, nutmeg, and cloves with raisins plumped in warm water and a hit of brewed espresso in the batter.

Moist chocolate layer cake with amaretto-coffee frosting. Beaten egg whites create a light crumb, while espresso and almond liqueur deepen the chocolate flavor.

A 3-ingredient iced mocha made with cold brewed espresso, cocoa, and vanilla, topped with sweetened whipped cream. Comes together in minutes. Serves 4 tall glasses.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Rich chocolate walnut cookies with melted semi-sweet chocolate, espresso, and chocolate chips. Shiny, crackle-topped, and fudgy inside like a brownie in cookie form.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Four-layer spiced chocolate torte filled with apricot jam and frosted with a cocoa-espresso ricotta cream. Warm cinnamon, allspice, and nutmeg give this butterless cake a complex, grown-up flavor.

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

This delectable cake is sure to impress your relatives at the next family gathering. Just make sure you make an extra one for yourself!

Flourless chocolate espresso torte for Passover with a full pound of chocolate, espresso, butter, and eggs. No flour or leavening needed. Dense, crackly-topped, and dusted with powdered sugar.