1-First step: prep the oven and baking tray Preheat your oven to 140°C. Line a baking sheet with parchment paper so the cookies release cleanly after baking. This lower baking temperature helps the cookies bake evenly without browning too quickly.

2-Second step: dissolve the coffee mixture Warm the milk, then dissolve the instant espresso, caster sugar, and fine salt into the hot milk. Stir until everything is fully combined, then set the mixture aside to cool. Cooling matters because adding a hot liquid to butter can make the texture loose and difficult to pipe.

3-Third step: bring the butter to the right temperature Soften the unsalted butter until it reaches 20 to 22°C. This is one of the most important parts of the recipe. The butter should be pliable and smooth, not melted or greasy, because that sweet spot gives the cookies structure without making them heavy.

4-Fourth step: whisk the butter until smooth Place the softened butter in a bowl and whisk it until it looks smooth and creamy. Avoid vigorous creaming. Too much air can cause the cookies to spread more than you want, and this recipe works best with a tidy, even shape.

5-Fifth step: add the coffee mixture gradually Slowly pour in the cooled espresso-sugar-salt-milk mixture while whisking. Add it in stages rather than all at once. This helps the butter absorb the liquid evenly and keeps the mixture stable.

6-Sixth step: mix in the ground almond Stir in the ground almond until it is evenly distributed. The almond adds a soft nutty flavor that rounds out the coffee notes. It also gives the dough a slightly richer, more tender bite.

7-Seventh step: fold in the cake flour Sift the cake flour into the bowl and fold it in using light strokes. Do not overmix. Once the flour disappears into the dough, stop. Overworking the batter can make the cookies tougher and can affect the final shape.

8-Eighth step: pipe the cookies Transfer the batter to a piping bag with a thick opening and a closed star tip if you have one. Pipe 2.5 cm mounds onto the prepared baking sheet, leaving a little space between each one. A piping bag gives these cookies a polished look and helps keep them uniform.

9-Ninth step: bake until lightly browned Bake for 18 to 22 minutes, or until the edges are lightly browned. Keep an eye on the first batch, since oven temperatures can vary. If your oven runs hot, start checking a little early. If it runs cool, your cookies may need the full time.

10-Tenth step: cool and transfer Let the cookies cool on the baking sheet for 5 minutes. They will be delicate right out of the oven, so this short rest helps them set. After that, move them to a wire rack to finish cooling completely.