Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.




Expresso Pecan Batons

Starbucks Copycat Recipe

Makes about 3 Dozen 2-inch Cookies

1 1/3 cups confectioners' sugar
1 1/3 cups chopped pecans
3 tablespoons all-purpose flour
1 large egg white
1 tablespoons apricot jam
1 shot of Starbucks Espresso (1 oz.)
confectioners' sugar for dusting
1 1/3 cups chopped pecans

Preheat oven to 475 degrees. In a food processor combine confectioners' sugar, 1 1/3 cups pecans and flour. Process until the nuts become fully incorporated and are almost flour-like in consistency. Scrape down sides if necessary.

Add egg white, apricot jam and espresso shot into flour mixture. Blend until all liquids are thoroughly incorporated and mixture forms a loose, dough-like mass. Remove nut dough from processor bowl, coat with a dusting of confectioners' sugar,wrap tightly with plastic wrap and refrigerate until thoroughly cooled, about 30 minutes.

Divide nut dough into four equal pieces. Form each dough segment into 5 to 6-inch cylinders and roll in remaining 1 1/3 cups chopped pecans to coat surface. Roll nut-coated cylinders into 8 to 10-inch long ropes (no smaller than 1 inch in diameter) and cut crosswise into four equal baton pieces about 2 to 2 1/2 inches long. Place each baton on a parchment-lined or greased cookie sheet and refrigerate for 1 hour or until dry.

Bake the baton cookies for 10 minutes or just until they begin to brown lightly. If batons begin to crack on the surface remove all from oven and allow to cool completely before serving or storing.

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