Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g flour
- 75 g powdered suar
- 1 pinch (s) salt
- 1 egg (s)
- 100 g butter
- 3 tablespoon sauce (caramel sauce)
- 100 g almond (s), round, or hazelnuts
- Coffee beans (espresso beans), for decoration
- Couverture or fat glaze
Print Recipe
Pin Recipe Instructions
- Quickly make a shortcrust pastry from all the ingredients (except espresso beans and couverture). If the dough is too soft, knead in the ground hazelnuts.
- Wrap the dough well and chill for a few hours.
- Shape the dough into balls, if you like, you can also use the piping bag and smooth perforated nozzle to make small balls.
- Press an espresso bean into the middle, place on the baking sheet lined with baking paper and bake in the preheated oven at 170 ° for approx. 10 - 12 minutes.
- Let cool and sprinkle a dab of melted couverture on the bean.
- Makes about 60 biscuits.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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