Cappuccino Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 60) |
Ingredients
- 3 teaspoons coffee (espresso), soluble
- 1 teaspoon water, hot
- 75 g chocolate, mocha, rouhly chopped
- 200 g butter
- 120 g suar, brown
- 2 egg (s)
- 200 g flour
- 1 teaspoon, leveled baking powder
- 50 g hazelnuts, round
- 2 pinches cardamom
- 2 egg (s), including the egg white
- 125 g suar, white
- Cocoa powder, for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 °.
- Dissolve espresso in hot water. Mix the butter with the brown sugar until frothy. Add the whole eggs and the dissolved coffee. Gradually stir in baking powder, flour, spices, nuts and chocolate.
- Pour the dough into a piping bag and squirt into small metal praline molds (approx. 60 pieces).
- Beat the egg whites until stiff, slowly pour in the white sugar. Put the egg white foam and milk foam on the biscuits.
- Bake for about 15 minutes. Dust with cocoa after cooling.
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