Mocha Spritz Cookies
Ingrediënten
Ingredients for 35 Pieces
- 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
Instructies
- 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.
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