Coffee cookies

1. Chocolate-coffee mixture

espresso 3.25 tbsp (50 ml) • Chocolate 85% 3.5 oz (100 g)

Make a strong espresso. Melt crushed dark chocolate in a water bath. Add the espresso to melted chocolate.

2. Preparing the dough

unsalted butter 3.5 oz (100 g) • powdered sugar 1.75 oz (50 g) • egg yolk 1 pc

Leave butter on a desk to reach room temperature. Cut it into smaller pieces and mix them with powdered sugar and the egg yolk.

3. Knead the dough

flour medium 7 oz (200 g)

Add 1 tablespoon of chocolate- coffee mixture to the mixture. Add flour and knead the dough.

4. Baking

Let the dough rest for one hour in the cold. Pre-heat oven to 300°F (150°C) C. Mould dough into pancake ( 3 mm high), and cut either flowers or wheels. Put individual pieces on a baking tin lined with baking paper, bake for 10 minutes at 300°F (150°C) C.

5. Decorating

confectioners nutty topping 1.75 oz (50 g) • sweet almond kernels 1.75 oz (50 g)

Pour the tablespoon of chocolate-coffee mixture on a half of chilled wheels and cover them with the remaining wheels. Decorate with topping and kernels of sweet almonds.