Mocha Flowers
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter, soft
- 60 g powdered suar
- 1 medium egg yolk
- 180 g flour
- 2 teaspoon coffee powder, (espresso powder), instant
- some lemon peel, grated
Moreover:
- 150 g couverture, (dark)
- 45 chocolate decoration, (mocha beans)
- 1 teaspoon powdered sugar
- 1 teaspoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Mix the butter and powdered sugar with the mixer until creamy. Stir in the egg yolks. Mix the flour, espresso powder and lemon zest. Add to the fat-egg mixture and stir to form a smooth dough.
- Fill the batter into a piping bag with a piping tip that is not too small. Line two baking sheets with parchment paper. Sprinkle the dough on the baking sheets with a greater distance than small rosettes.
- Bake one after the other in a hot oven between 175 ° C to 200 ° C for 10 minutes each time. Let the biscuits cool on wire racks.
- Melt the couverture in a hot water bath. Dip the underside of the biscuits in and let them dry on baking paper. Glue the mocha beans with a little couverture on the biscuits and let them dry. Dust with icing sugar and cocoa powder.
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