John Myers
Ingredients for 1 servings:
- 200 g flour
- 75 g powdered sugar
- 1 pinch of salt
- 1 egg(s)
- 100 g butter
- 3 tbsp sauce (caramel sauce)
- 100 g ground almonds or hazelnuts
- Coffee bean(s) (espresso beans), for decoration
- Chocolate coating or fat glaze
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes
fine caramel biscuits with a hint of espresso
Quickly make a shortcrust pastry from all ingredients (except the espresso beans and chocolate coating). If the dough is too soft, knead in some ground hazelnuts. Wrap the dough tightly and chill for a few hours. Shape the dough into balls. If you like, you can also pipe small balls using a piping bag with a smooth nozzle. Press an espresso bean into the center, place it on a baking sheet lined with baking paper, and bake in a preheated oven at 170°C for about 10-12 minutes. Let it cool, then pipe a dot of melted chocolate coating onto the bean. Makes about 60 cookies.
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