Mocha – Nut – Diamonds

Ingredients for 1 servings:

• 4 tsp instant coffee powder (espresso powder)
• 100 g chocolate, mocha cream
• 300 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 250 g sugar
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 100 g hazelnuts, ground
• 100 g almonds, chopped
• 250 g margarine
• 4 eggs
• 50 ml liqueur (mocha liqueur)
• 1 tsp gingerbread spice
• 150 ml water, hot
• Couverture, dark and light
• possibly marzipan decoration
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quick, delicious Christmas cookies for those who don’t like baking cookies.

Mix the espresso powder with 150 ml of hot water and let it cool. Finely chop the chocolate. Mix all the dry ingredients: flour, baking powder, salt, sugar, vanilla sugar, cinnamon, hazelnuts, almonds, and gingerbread spice. Add the soft margarine, eggs, liqueur, and espresso and mix the mixture for about 3 minutes until a creamy batter forms. Finally, fold in the chopped chocolate. Spread the batter into a greased roasting pan (approx. 38 x 34 cm) and bake in a preheated oven at 175°C (top/bottom heat) (or 155°C (convection oven)) for about 25 minutes. Let the cake cool in the roasting pan. Once cooled, cut the cake into small diamonds and remove from the baking sheet. If desired, decorate the diamonds with dark and light chocolate coating or cover with marzipan.