John Myers
Ingredients for 60 servings:
- 3 tsp instant coffee (espresso)
- 1 tsp water, hot
- 75 g chocolate, mocha, roughly chopped
- 200 g butter
- 120 g brown sugar
- 2 eggs
- 200 g flour
- 1 tsp, leveled baking powder
- 50 g hazelnuts, ground
- 2 pinches of cardamom
- 2 eggs, of which the egg white
- 125 g white sugar
- Cocoa powder, for dusting
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Preheat oven to 175°C. Dissolve espresso in hot water. Cream butter with brown sugar until fluffy. Add the whole eggs and the dissolved coffee. Gradually stir in baking powder, flour, spices, nuts, and chocolate. Fill a piping bag with batter and pipe into small metal chocolate molds (about 60). Beat egg whites until stiff peaks form, then slowly add white sugar. Pipe egg white foam onto the cookies like milk foam. Bake for about 15 minutes. Once cooled, dust with cocoa.
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