John Myers
Ingredients for 1 servings:
- 2 tbsp instant coffee powder
- 175 g Flour, Type 1050
- 75 g Flour, Type 1200
- 1 pinch of baking powder
- 75 g hazelnuts, ground
- 100 g brown sugar
- 1 pinch of salt
- 125 g butter
- 2 egg yolks
- 6 tbsp powdered sugar
- 1 tsp cocoa powder
- Mocha beans (chocolate decoration)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Dissolve the instant coffee in 2 tablespoons of hot water and let cool. Knead with all the other dough ingredients until smooth and chill for at least 1 hour. Then roll out the dough on a floured surface to a thickness of 4 mm and cut out hearts. Place on a greased baking sheet and bake in a preheated oven at 180°C (top/bottom heat) for 10-12 minutes. Let cool. Meanwhile, for the icing, mix the powdered sugar with the cocoa powder and stir in 2 tablespoons of water. Spread this mixture over the cooled cookies and press a mocha bean into the still-soft icing on each cookie. Let dry.
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