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. 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.
2. 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.
3. 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.