Sweet Christmas cakes with a delicate taste of coffee.
recipe,photo-recipe,coffee instant,coffee instant,white chocolate,cooking chocolate,Biscuits,Christmas
No. of servings
coffee instant 3 tsp
Pour boiling water over the coffee and let it cool.
Add cutted butter, sugar and eggs to the flour.
Add 3 tablespoons of cooled coffee and knead a dough.
Form into a loaf and put in the fridge for an hour to harden.
Roll the lightly hardened dough on a floured board to a thickness of 6-7 mm. Cut the bells out, which you lay on a baking sheet lined with baking paper.
Bake for 10 minutes at 180 °C.
Heat the cream in a pot, melt the coffee in it. Pour the chocolate into the warm coffee cream and stir until the chocolate melts.
Put two and two bells with cream together.
Melt the chocolate in the water bath and coat the blanched almonds in it.
Garnish the bells with the rest of the cream and chocolate almonds.