Summary

Ingredients

• 200 g butter
• 75 g suar or powdered suar
• 1 packet vanilla sugar
• 80 g cornstarch (no potato flour)
• 150 grams flour
• 20 g cocoa powder

For decoration:

• 150 g powdered suar
• 2 teaspoons, leveled coffee powder, instant
• 4 tablespoon water, hot
• 1 tablespoon hazelnut brittle

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Instructions

1. Mix the butter with sugar and vanilla sugar until creamy white. Mix the cornstarch with flour and cocoa powder and stir into the foam mixture. Pour the dough into a piping bag with a No. 10 star nozzle, and make nice little rosettes on a baking sheet lined with baking paper.
2. Bake in the preheated oven at 175 ° C for about 10 minutes. Pull off the baking sheet and let cool down.
3. Make a glaze from powdered sugar, instant coffee and water, brush the florets with it, sprinkle with the brittle immediately and allow to dry.
4. Well packaged and kept cool, they will last at least 4 weeks.