Cappuccino Cookies

Name: Cappuccino Cookies
Cook time: 40 min
Total time: 40 min
Yield: 25
Ingredients: 2 TEASPOONS Instant espresso powder; 40 g Mocha chocolate; 100 g Butter; 60 g demerara sugar; 1 egg (size M); 100 g Flour; 25 g ground hazelnuts; 1/2 TEASPOON Baking Powder; 1 Protein; 60 g Sugar; 7-10 Tbsp Cocoa; 7-10 Tbsp Chocolate paper sleeves

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 25

2 TEASPOONS Instant espresso powder
40 g Mocha chocolate
100 g Butter
60 g demerara sugar
1 egg (size M)
100 g Flour
25 g ground hazelnuts
1/2 TEASPOON Baking Powder
1 Protein
60 g Sugar
7-10 Tbsp Cocoa
7-10 Tbsp Chocolate paper sleeves

Directions

1
Dissolve coffee powder in 1 teaspoon of hot water. Grate the chocolate. Mix butter, brown sugar, egg and coffee. Stir in flour, nuts, baking powder and chocolate. Fill dough into a piping bag with perforated spout. Pour into small paper sleeves or heat-resistant espresso cups.
2
Beat the egg whites until stiff, allow white sugar to trickle in. Spread over the cookies. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Cover if necessary. Leave to cool and dust with a little cocoa