Coffee Cookies

Ingredients

• 150 g soft butter
• 50 g powdered sugar (from cane sugar)
• 1 egg yolk
• 1 tsp soluble coffee powder
• 125 g spelt flour
• 20 g cocoa powder
• 3 tbsp whipping cream (30% fat)
• 1 tbsp soluble coffee powder
• 100 g dark chocolate
• 70 g dark couverture
• 45 chocolate coffee beans

Instructions

1. 1.

   Preheat oven to 180°C (convection 160°C; gas: level 2-3). Cream butter, powdered sugar, egg yolk and coffee powder together. Stir in spelt flour and cocoa powder until a smooth dough forms. Cover the dough and refrigerate for 1 hour.

2. 2.

   Roll out the dough between two sheets of plastic wrap to about 1 cm thickness. Cut out 90 small oval cookies (about 3 cm) and place them on baking trays lined with parchment paper. Bake in the preheated oven for approximately 12 minutes, then remove and cool on a wire rack.

3. 3.

   Boil cream with coffee powder, melt finely chopped chocolate into it, and let it cool to room temperature. Then beat it with an electric mixer until fluffy. Using a piping bag fitted with a large star tip, pipe the frosting onto the bottom half of the cookies and place the second half on top.

4. 4.

   To decorate, melt couverture in a double boiler, pour into a small zip‑lock bag, cut off a corner, and pipe fine chocolate lines over the cookies. Decorate each cookie with one chocolate coffee bean.