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Coffee liqueur — espresso martini, White Russian, tiramisu, baking
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Coffee liqueur — espresso martini, White Russian, tiramisu, baking
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pulse wafers in a food processor until finely ground. Stir coffee granules in Kahlua until dissolved. Stir in corn syrup, 1 cup icing sugar and crumbs until evenly mixed. Stir in nuts. Shape mixture into 1 inch balls and place on a waxed paper lined tray or baking sheet. Roll balls in 1/2 cup icing sugar. Store in an airtight container with waxed paper between the layers and keep refrigerated for up to 2 weeks but at least overnight. Flavours improve with time.