Cappuccino Turret

Summary

Ingredients

• 1 port. Coffee powder (cappuccino powder)
• 180 g butter
• 80 g powdered suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 2 egg yolks
• 280 g flour
• 100 g chocolate (mocha)
• 200 g nouat
• 45 coffee beans (mocha)

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Instructions

1. Dissolve the cappuccino powder in 1 tablespoon of hot water.
2. Using a hand mixer with dough hook, beat the butter, powdered sugar, salt, and vanilla sugar together until smooth.
3. Stir in the egg yolks.
4. Knead in the flour and dissolved cappuccino powder until combined, about 1-2 minutes.
5. Cover the dough with foil and refrigerate for 1 hour.
6. Shape the dough into 2 rolls approximately 30 cm long.
7. Refrigerate for another 1 hour.
8. Cut the rolls into slices approximately 3/4 cm thick and place on baking sheets lined with baking paper.
9. Dip a meat mallet in flour and use it to create a pattern on each cookie slice.
10. Bake at 180 °C (356 °F) for 8-10 minutes until cooked, then allow to cool.
11. Chop the mocha chocolate and melt it over a hot water bath.
12. Chop the nougat and stir it evenly into the melted chocolate.
13. Cover and refrigerate the chocolate-nougat mixture until ready to use.
14. Reserve a small portion of the chocolate-nougat mixture in a separate bowl.
15. Transfer the remaining chocolate-nougat mixture to a piping bag with a small nozzle.
16. Pipe the mixture onto the smooth side of half of the cookies.
17. Place a cookie without filling on top of each piped cookie to form a sandwich.
18. Use the reserved mixture to attach a mocha coffee bean to the top of each sandwich.
19. Let the cookies set at room temperature until the filling is firm.