Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.