Summary

Ingredients

• 50 g powdered suar
• 1 tablespoon vanilla sugar, homemade
• 125 g cornstarch
• 40 g flour, type 5
• 10 g cocoa powder, slihtly de-oiled
• 1 teaspoon cinnamon
• 1 pinch cardamom powder
• 1 teaspoon espresso beans, finely ground
• 125 g butter, cold
• 100 piece (s) confectionery, (chocolate espresso beans, see tip)

Moreover:

• 100 g chocolate couverture, dark
• 4 tablespoon cocoa powder, slightly de-oiled

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Instructions

1. Mix all dry ingredients. Add the butter pieces. Knead first with the dough hook, then with your hands to form a smooth dough.
2. Shape the dough into rolls approx. 2 cm in diameter. Packed in cling film, leave to rest in the refrigerator for approx. 1 hour.
3. Preheat the oven to 175 degrees (convection 150 degrees). Line two trays with baking paper.
4. Shape the dough into hazelnut-sized balls, roll up 1 espresso bean each. Distribute on the baking sheets with a little space. Bake in succession for 8-10 minutes and allow to cool.
5. Melt the couverture in a water bath and pull it in strips over the cones and dust 3-4 tablespoons of cocoa over it.
6. Tip:
7. Espresso beans wrapped in chocolate give the cones a surprising crunsh.