John Myers
Ingredients for 1 servings:
- 50 ml espresso, strong, hot
- 4 tbsp coffee powder (instant cappuccino powder)
- 300 g flour, type 405
- 50 g ground almonds
- 50 g hazelnuts, ground
- 80 g sugar
- 1 pinch of salt
- 200 g butter, cold
- 100 g dark chocolate coating
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes
Kipferl, which are not only tasty during the Christmas season, makes about 64 pieces
Mix the cappuccino powder with the freshly brewed espresso and set aside. Stir in the dry ingredients. Knead in the butter flakes and the espresso mixture, first with a dough hook and then by hand. Roll the dough into 4 logs, approximately 2 cm in diameter, wrap in cling film, and let rest in the refrigerator for approximately 1 hour. Preheat the oven to 160°C fan/convection oven (180°C top/bottom heat). Cut each log into 16 pieces and shape them into croissants. Either press them into the openings of a croissant tray or place them on a baking sheet lined with baking paper. Bake in the lower third of the oven until light brown. This takes about 11-15 minutes, depending on the oven. Dip one corner of the cooled croissants into the melted chocolate coating.
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