Cappuccino Balls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 tablespoon coffee powder (cappuccino), instant
- 50 ml water, hot
- 320 g flour
- 50 g hazelnuts, round
- 50 g almond (s), round
- 100 g suar
- 1 pinch (s) salt
- 200 g butter
- 2 packs cake icing (hazelnut)
- some cake icing (chocolate)
Print Recipe
Pin Recipe Instructions
- Dissolve the cappuccino powder in 50 ml of hot water. Let cool down.
- Put the flour, almonds, hazelnuts, sugar and salt in a bowl, distribute the butter in flakes over it, add the cappuccino and stir everything with the dough hook of the hand mixer.
- You can either cool the dough a bit or process it immediately.
- To do this, shape the dough into several 2 cm thick rolls. Pieces of 1.5 cm are then cut off and rolled into smooth balls. These balls are placed on baking paper and baked at 160 ° C hot air for about 10-15 minutes.
- Let cool down and coat with the dissolved hazelnut glaze.
- Place the cookies tightly together, then use a cut open parchment bag and the dissolved chocolate icing to draw thin strips over the cookies.
- Let dry.
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