Espresso pastries with chocolate filling

Ingredients for 1 servings:

• 100 g dark chocolate
• 50 g powdered sugar
• 100 g butter
• 1 egg yolk
• 40 ml espresso, hot
• 200 g flour
• 50 g dark chocolate coating
• possibly coffee bean(s), for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Italian Christmas cookies, for about 45 pieces

Break the chocolate into pieces and melt slowly in a hot water bath while stirring. In a mixing bowl, cream the powdered sugar and butter with a hand mixer until creamy and then stir in the egg yolk. Gradually mix in the espresso and chocolate. Add the sifted flour and knead into a smooth dough. Then wrap in cling film and let rest in the refrigerator for about 30 minutes. Roll out the dough between two layers of cling film using a rolling pin to a thickness of 5 mm and cut into even, narrow rectangles. Line a baking tray with baking paper and then place the rectangles on top. Bake the cookies in a preheated oven at 180 degrees Celsius for 12-15 minutes. Then remove the paper from the tray and let cool. Roughly chop the chocolate coating and melt it slowly over a water bath. Spread three-quarters of the chocolate over half of the cookies. Place the remaining cookies on top. Using a piping bag, pipe the remaining chocolate coating in fine lines over the cookies. Decorate with coffee beans, if desired.