Name: Mocha Spritz Cookies
Ingredients: 1 stick plus 3½ tbsp (160 g Butter); ⅔ cup 80 g Confectioner’s sugar; 1 Egg; 2 tbsp Rum; 2 tbsp Instant coffee powder; 2 oz 60 g Almonds, finely ground; 1 tbsp Cocoa powder; 1 cup plus 3 tbsp (150 g Flour); 4 oz 120 g Nougat; 4 oz 120 g Dark couverture chocolate; Butter and flour for the baking sheet

Preheat oven to 400 °F (200 °C).
Cream the butter, sugar, and egg.
Dissolve the coffee powder in the rum and add along with the almond, cocoa powder, and flour.
Mix together well.
Fill a piping bag fitted with a medium sized round nozzle.
Pipe small crescents onto a buttered and floured baking sheet, bake for about 5 minutes, and remove from the sheet.
Warm the nougat, stir smooth and brush on the flat sides half of the crescents.
Place the other half on top.
Melt the chocolate in a bain-marie and dip each filled cookie in it.
Place on a cooling rack while the chocolate cools.

Mocha Spritz Cookies

Ingrediënten

Ingredients for 35 Pieces

Instructies

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