Biscuits for grown-ups! And a sturdy bite for dunking.

Makes 20-24
1 tbsp espresso powder
1 tbsp boiling water
225g butter
3/4 c sugar (I used organic golden)
1 1/4 c flour (I used spelt)
1/2 c cornflour
1/2 c ground almonds
1/2 tsp ground coffee beans
2 tbsp cinnamon
2 tbsp icing sugar

Mix coffee powder and water, set aside.

Beat butter and sugar. Add cooled espresso. Sift in flour, cornflour and almonds and ground coffee beans. Wrap dough in cling film and chill in fridge for at least 1 hour.

Preheat oven to 170C. Line 2 baking trays with baking paper.

Roll dough between 2 sheets of baking paper to 4mm thickness, cut into discs and place on the trays..

Bake 12-15 min. Let cool on the tray for a few minutes then transfer to a wire rack.

Mix cinnamon and icing sugar together in a small bowl and dust on top of the cooled cookies. Store in an airtight container.