•  2 tablespoons plain (all-purpose) flour, sifted
•  ⅓ cup (55g) icing (confectioner’s) sugar, sifted
•  ¼ cup (30g) almond meal (ground almonds)
•  2 teaspoons instant coffee
•  40g butter, melted
•  2 eggwhites
•  12 coffee beans
•  ¼ cup (60ml) coffee-flavoured liqueur

  Preheat oven to 180°C (355°F). Place the flour, sugar, almond meal, coffee, butter and eggwhites in a bowl and mix well to combine. Spoon into 12 lightly greased 40ml-capacity mini muffin tins. Top with the coffee beans and bake for 10–15 minutes or until cooked when tested with a skewer. Drizzle with the liqueur and set aside for 2 minutes before turning out onto a wire rack to cool. Makes 12.