Coffee Spritz Cookies
Coffee Spritz cookies are a recipe with fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 tbsp milk
- 1 tsp soluble espresso powder (instant)
- 80 g ground hazelnuts
- 125 g butter
- 125 g powdered sugar
- 1 egg
- 180 g flour
- 200 g dark chocolate couverture
- 1 tsp soluble espresso powder (instant)
- mocha beans
Instructions
-
1.
Warm the milk, stir in the espresso powder, and let it cool. Grind the nuts finer with a food processor. Cream the butter with powdered sugar until fluffy. Beat in the egg and cooled espresso milk, then fold in flour and nuts. Fill a piping bag fitted with a large star tip and pipe sticks or letters onto parchment paper on a work surface.
-
2.
Refrigerate for 3 hours. Preheat the oven to 200 °C (gas: level 3). Carefully transfer the cookies from the parchment to a baking tray and bake at 200 °C for about 15 minutes. Let cool. Roughly chop the chocolate couverture, melt it over a warm water bath, stir in espresso powder. Dip half of each cookie into the glaze or draw lines on top. Decorate with mocha beans as desired.
