We open this section of recipes to invite you to use our blends in the kitchen, each blend has its own characteristics that can be exalted through different preparations.

The first recipe that we propose is COFFEE BISCUITS, very light and really easy to prepare, perfect to eat at any time of the day.

For the preparation of these cookies, we at Pavin Caffè recommend COLOMBIA: one of our single origins with medium acidity, characterized by scents of caramelized citrus fruits, ripe plums, and dried dates, with a prolonged aftertaste that reveals a surprising vein of dark cocoa and raisins.

INGREDIENTS for about 25/30 cookies

125g butter

156g flour 00

25g of moka coffee

2g of instant coffee

58g of icing sugar

10g of cocoa


Combine the flour and cocoa in a bowl, cut the butter into cubes and add it to the powder together with a pinch of salt. Mix the dough with your hands until you get a sandy texture. At this point add the icing sugar and mix again.

Melt instant coffee and espresso (or prepared with the moka) and pour it into the dough, knead it the minimum necessary until you get a homogeneous mixture.

Cover everything with plastic wrap and let it rest for at least an hour and a half in the refrigerator.

(Secret: if you prepare the dough the night before for the next day, the cookies will acquire more aroma and harmony of flavors).

After the resting time, knead the dough and create balls of about 12 grams, place them on the baking tray covered with parchment paper and with the back of a knife make a small incision giving the characteristic opening of the coffee bean.

Bake at 170 °C in a ventilated oven for about 18-20 minutes.

Your coffee cookies will be ready to be enjoyed!