John Myers
Ingredients for 1 servings:
- 50 g powdered sugar
- 1 tbsp vanilla sugar, homemade
- 125 g cornstarch
- 40 g flour, type 405
- 10 g cocoa powder, slightly defatted
- 1 tsp cinnamon
- 1 pinch of cardamom powder
- 1 tsp espresso beans, finely ground
- 125 g butter, cold
- 100 pieces of confectionery (chocolate espresso beans, see tip)
- 100 g dark chocolate coating
- 4 tbsp cocoa powder, slightly defatted
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes
not only for Christmas baking, makes about 100 pieces
Mix all dry ingredients. Add butter pieces. Knead first with a dough hook, then with your hands until you have a smooth dough. Shape the dough into logs approximately 2 cm in diameter. Wrap in cling film and let rest in the refrigerator for approximately 1 hour. Preheat oven to 175°C (150°C fan-assisted oven). Line two baking sheets with baking paper. Shape the dough into hazelnut-sized balls and roll one espresso bean into each one. Place them on the baking sheets, leaving some space between each ball. Bake one after the other for 8-10 minutes and let cool. Melt the chocolate coating in a water bath and draw stripes over the cones, then dust with 3-4 tablespoons of cocoa powder. Tip: Chocolate-coated espresso beans give the cones a surprising crunch.
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