Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
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
- Beat 150 g soft butter and 60 g powdered sugar with an electric mixer for 2-3 minutes until creamy. Stir in 1 medium egg yolk until combined. In a bowl, mix 180 g flour, 2 teaspoons espresso powder, and the grated lemon peel. Add the dry mixture to the butter mixture and stir until a smooth dough forms.
- Transfer the dough to a piping bag fitted with a medium-sized rosette tip. Line two baking sheets with parchment paper. Pipe rosettes onto the sheets, spacing them about 5 cm apart.
- Preheat the oven to 175-200°C (350-390°F) on medium to medium-high heat. Bake the first sheet for 10 minutes until lightly golden. Cool on a wire rack. Repeat with the second sheet.
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