Cappuccino Cookies
Cappuccino cookies are a recipe with fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g soft butter
- 75 g powdered sugar
- 1 Tbsp vanilla sugar
- 150 g flour
- 50 g ground almonds
- 1 Tbsp espresso powder
- 1 pinch salt
- 150 g espresso beans
- 150 ml whipping cream
- 200 g milk chocolate
- 100 g dark chocolate
Instructions
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1.
Beat the butter with a hand mixer until creamy. Sift in the powdered sugar, add vanilla sugar and mix well for 1-2 minutes. Mix flour with almonds, espresso powder and salt, then fold into the dough. Knead smoothly by hand and wrap in plastic film; chill for about 30 minutes.
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2.
Roll the dough thin between two sheets of cling film in portions and chill again for another 30 minutes.
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3.
Preheat the oven to 175°C (350°F) with top and bottom heat and line a baking sheet with parchment paper.
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4.
Remove the dough, cut out shapes such as moons and circles. Place on the sheet and bake for 8-10 minutes. Remove from the tray and cool on a wire rack.
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5.
Bring the espresso beans to a boil in the cream. Take off the heat and let steep for 5-10 minutes, then strain into another bowl. Break the milk chocolate into pieces and melt it in the hot cream. Cool the mixture until firm.
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6.
Fill a piping bag with a small nozzle and pipe half of the cookies with the cream. Place the remaining cookies on top and press lightly. Chill for about 15 minutes.
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7.
Break the dark chocolate into pieces and melt over a double boiler. Let cool slightly, fill a piping bag and decorate the cookies with stars and dots.
