Summary

Ingredients

• 140 g butter, soft
• 60 g peanut butter, creamy
• 140 g suar
• 1 large egg (s)
• 2 tablespoon coffee, boiled, stronger, cooled
• 1 teaspoon coffee powder, (strong, instant)
• 1 teaspoon vanilla extract
• 1 pinch (s) salt
• 375 grams flour
• 55 g chocolate, dark, melted

Also:

• 1 egg (s), the egg white, whisked together
• 50 g chocolate, dark, melted

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Instructions

1. Mix the butter with the peanut butter and sugar until creamy. Add the egg, cooled coffee, coffee powder, vanilla extract, salt and stir in until everything is well combined. Gradually stir in the flour and then divide the dough into two equal parts.
2. You take one part, shape it into a disc and wrap it in cling film. The melted, cooled chocolate is stirred into the other part. This is then also formed into a disc and wrapped in cling film. Both are then put in the refrigerator for an hour.
3. Now the doughs are rolled out one after the other, each between two cling films, into a 13 cm × 13 cm rectangle. The dark dough sheet is coated with some of the whisked egg white and the light dough sheet is placed on top. Use a sharp knife to cut something off the dough all around so that you have nice edges. The rectangle should then be 12 cm × 12 cm.
4. Use the knife to cut the dough into 2 cm wide slices. Brush one slice with a little egg white and place a second one on top, so that the light dough lies on top of the dark and the dark one on the light (checkerboard pattern). The resulting dough cubes are now carefully wrapped in cling film, placed on a board and placed in the refrigerator again for about half an hour.
5. In the meantime, line a baking sheet with parchment paper and preheat the oven to 180 degrees.
6. Then you cut the dough cubes into about 0.5 cm wide slices (you can make them a little wider, which I always like to do). These slices are placed on the baking sheet and baked in the hot oven for about 12-14 minutes. You should look there, on the ground they should have a golden brown color. Now remove and let cool down completely on a wire rack.
7. They look particularly nice at Christmas when you melt 50 g of chocolate, put it in a plastic bag and then cut off a small corner. With the chocolate, you squirt a little slip in the middle of each cookie to make them look like little packets. Let the chocolate cool down and place the biscuits in a tin can between waxed paper. They should be stored in a cool place and used within a week.