Actual espresso or espresso powder? If the former, do you have an espresso machine? If not, I suspect you could substitute very strong regular coffee, but someone with more baking experience could chime in on this.
Which recipe are you using?
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Actual espresso or espresso powder? If the former, do you have an espresso machine? If not, I suspect you could substitute very strong regular coffee, but someone with more baking experience could chime in on this
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