Mocha cookies with spelt and corn flour

Ingredients for 1 servings:

• 250 g butter, soft
• 180 g xylitol (sugar substitute)
• 90 g corn flour, finely ground
• 30 g spelt flour type 630, light
• 200 g hazelnuts, ground
• 2 eggs, size M
• 1 small lemon(s), zest
• 3 tbsp instant coffee powder, e.g. Cellini Espresso, the powder is finely ground
• 100 g icing sugar for the glaze
• 2 tbsp coffee, cold, or lemon juice
• 1 pack of mocha beans (chocolate decoration)

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

with xylitol, for about 70 cookies

Cream the softened butter until fluffy and add the xylitol. Crack the eggs into one bowl and first lightly froth them, then mix them together with the butter and sugar mixture. Add both types of flour and mix, then the coffee powder and finally the hazelnuts and lemon zest. Mix everything until the dough darkens, meaning the coffee powder has dissolved a little. When it’s a slightly sticky, somewhat firmer mixture, either pipe it into a piping bag and pipe small, only slightly heaped, round cookies about 3-4 cm in size onto the baking paper, leaving at least 5 cm between them all the way around, as the cookies will spread. Or you can simply use a teaspoon to place small heaps on the baking sheet; it works the same way. This makes about 70 cookies. Bake in the oven with fan or top/bottom heat at 160-180 degrees Celsius for about 20 minutes. It’s better to use a lower heat (160°C) and bake a little longer (20-25 minutes). Remove the cookies, let them cool, and decorate them with the mixed icing and mocha beans as desired. The icing can be made with just lemon juice, which gives the cookies a nice, slightly tart flavor, or with a mixture of coffee and lemon juice, or just coffee, depending on your preference. Place the finished cookies in a metal tin. On the first day, they’ll be rubbery-soft and taste very sweet. The next day, they’ll be nice and crispy, but not too hard, and in my opinion, not so incredibly sweet anymore—perfect. My older daughter loves these cookies, even though they contain birch sugar, which she doesn’t really like because of the cold feeling when eaten. But she loves these cookies! If you want to make the cookies completely without sugar, you can leave out the icing; they taste great without it.