recipe,photo-recipe,espresso,unsalted butter,powdered sugar,flour medium,Biscuits,Christmas
No. of servings
|confectioners nutty topping||1.75||oz||50||grams|
|sweet almond kernels||1.75||oz||50||grams|
1. Chocolate-coffee mixture
Make a strong espresso. Melt crushed dark chocolate in a water bath. Add the espresso to melted chocolate.
2. Preparing the dough
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.
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.
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.