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Chocolate-Orange Espresso Thins

The secret to the super-crisp texture here is cutting the dough into very thin rounds; coarse sanding sugar on top adds to their crunch.

  • Yield: Makes about 4 dozen

Photography: Krause, Johansen

Source: Martha Stewart Weddings, Spring 2005


  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons instant espresso powder
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons sanding sugar, for sprinkling


  1. Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside.
  2. Put butter, confectioners sugar, zest, and vanilla in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, 3 minutes. Reduce speed to medium-low; gradually add flour mixture.
  3. Transfer dough to a 12-by-16-inch piece of parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Transfer dough log in parchment to a paper-towel tube; refrigerate 2 hours (or overnight).
  4. Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices; transfer to parchmentlined baking sheets. Brush tops with water; sprinkle with sanding sugar.
  5. Bake until set, 15 to 17 minutes. Let cool on sheets on wire racks.

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