1-First Step: Make the coffee and prepare your workspace Start by preparing the liquid coffee first, since you need it ready before mixing. Line a baking sheet with parchment paper and set out a mixing bowl, a small bowl for dry ingredients, plastic wrap, and a knife for the signature bean shape. This kind of quick prep makes the whole process smoother, especially if you are baking with kids or during a busy weekday.

2-Second Step: Cream the butter and sugar Put the 230 grams soft butter and 130 grams sugar into a bowl. Mix them until creamy and smooth. The texture should look light and well blended, not grainy. This step gives the cookies their soft base and helps the dough come together later.

3-Third Step: Add the coffee flavors Pour in the 20 milliliters liquid coffee and add the 5 grams coffee powder while mixing. Keep stirring until the coffee is evenly spread through the butter mixture. The dough should smell rich and warm already, with that familiar coffee-shop aroma that makes these cookies so tempting.

4-Fourth Step: Mix the dry ingredients In another bowl, sift together the 120 grams flour and 20 grams cocoa powder. Sifting helps remove lumps and gives the final dough a smoother texture. It also blends the cocoa evenly, so the cookies bake with a consistent color.

5-Fifth Step: Form the dough Add the sifted dry mixture to the butter and coffee mixture. Stir until the dough starts to come together, then knead it gently by hand into a compact dough. Do not overwork it. You want the dough to be soft but firm enough to shape. If it feels sticky, chill it briefly before moving on.

6-Sixth Step: Chill the dough Shape the dough into a ball, wrap it in plastic, and place it in the refrigerator for at least 2 hours. This rest time is important. It firms the butter, makes the dough easier to portion, and helps the cookies keep their coffee bean look during baking. If you are short on time, do not skip this step.

7-Seventh Step: Portion and shape the cookies After chilling, divide the dough into 15-gram pieces. Shape each piece into an oval and then flatten it slightly so it looks like a coffee bean. Try to keep the size even so the biscuits bake at the same speed. Place each shaped piece on the prepared baking sheet, leaving a little space between them.

8-Eighth Step: Add the coffee bean detail Use a knife to cut a shallow S shape on top of each cookie. This little line gives the biscuits their signature coffee bean appearance. Then place the tray in the refrigerator for another 30 minutes. This second chill helps the cookies keep their shape in the oven.

9-Ninth Step: Bake the biscuits Preheat a static oven to 170°C. Bake the cookies for about 20 minutes. If you are using a fan oven, set it to 150°C and bake for about 10 minutes. Watch closely near the end. The cookies should be set and lightly firm, but not too dark. Since the dough contains cocoa, the color may look deeper than a plain cookie, so rely on texture as well as color.

10-Tenth Step: Cool and serve Remove the biscuits from the oven and let them cool on a rack. They will firm up more as they cool, so do not move them too soon. Once cool, serve them with coffee, tea, or milk. These cookies are lovely on their own, but they also shine as part of a dessert tray.