John Myers
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Christmas Cookies: Espresso Chocolate Sticks
The perfect christmas cookies: espresso chocolate sticks recipe with a picture and simple step-by-step instructions.
for the dough:
- 4 tsp Instant espresso powder
- 275 g Flour
- 50 g Ground almonds
- 50 g Ground hazelnuts
- 75 g Sugar
- 1 packet Vanilla sugar
- 3 tsp Cocoa powder
- 1 pinch Salt
- 2 Pc. Egg yolk
- 200 g Butter
for immersion:
- 150 g Dark chocolate couverture
- Mix the espresso powder with 2 tablespoons of boiling water until the powder is dissolved. Mix all dry ingredients in a bowl, then add the egg yolks, flaky butter and the espresso. Knead quickly with the dough hook of the hand mixer or with your hands to form a smooth dough and wrap in cling film and leave to cool for approx. 1 hour.
- Divide the dough into approx. 8 portions and shape each portion on a floured work surface into a long, thin roll with a diameter of approx. 1 cm. Then cut off rolls approx. 5 – 6 cm long and place them on a baking sheet lined with baking paper.
- Bake in the preheated oven at 200 degrees (or fan oven 175 degrees) for about 12 minutes on the middle rack. Then put the baking paper on a wire rack and let cool down.
- Melt the couverture in a hot water bath and dip the rolls into the chocolate either from one side or from both sides, depending on your preference. Place on baking paper and let dry.
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