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Mocha Spritz Cookies

Deel op Facebook Print Recipe

Ingredients

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

Instructions

  • 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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Course; Coockies / Biscuit / Dessert
Cuisine; Austria / European