Mocha Cookies

Ingredients

• 300 g spelt flour
• 100 g whole cane sugar
• 1 pinch salt
• 1 tsp lemon zest
• 1 egg
• 200 g butter
• 150 g mocha chocolate
• 1 tsp alcohol‑free mocha liqueur
• 6 tbsp powdered sugar (from cane sugar)
• 3 tbsp Lemon juice
• 50 chocolate coffee beans

Instructions

1. 1.

   Mix spelt flour, whole cane sugar, salt and lemon zest. Sift onto a work surface, make a well in the center and crack the egg into it. Distribute butter pieces around the well, then use a knife to coarsely chop all ingredients together and knead with your hands until smooth. Form into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat oven to 180 °C (160 °C fan; gas: level 2‑3). Roll out dough on lightly floured surface to about 3 mm thickness and cut 3 cm circles with a cutter. Place cookies side by side on a baking sheet lined with parchment paper. Bake in the preheated oven for about 10 minutes until golden yellow.

3. 3.

   While the cookies bake, melt the chocolate over a hot but not boiling water bath. Stir in the alcohol‑free liqueur and spoon a small amount of the chocolate mixture onto half of the cookies. Place the remaining cookies on top to form layers.

4. 4.

   Whisk powdered sugar with lemon juice into a glaze and brush the tops of the cookies with it. Top each cookie with one chocolate coffee bean and allow the mocha cookies to dry completely.