Coffee-Nut Kitchen

Name: Coffee-Nut Kitchen
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 200 g Walnut kernels; 100 g Butter biscuits; 1 TABLESPOON instant coffee; 2 Eggs (size M); 120 g Sugar; 75 g soft butter; 50 g Flour; 1/2 TEASPOON Baking Powder

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

200 g Walnut kernels
100 g Butter biscuits
1 TABLESPOON instant coffee
2 Eggs (size M)
120 g Sugar
75 g soft butter
50 g Flour
1/2 TEASPOON Baking Powder

Directions

1
Set aside 24 beautiful walnut halves. Finely mix the remaining walnut kernels and biscuits in the universal chopper. Mix coffee and 2 tablespoons of hot water
2
Separate eggs. Stir egg yolks and 60 g sugar until light creamy. Add coffee, butter and nut biscuit mixture and mix to a smooth dough. Mix flour and baking powder and stir in. Beat the egg whites until stiff, adding 60 g of sugar. Fold the beaten egg whites into the dough
3
Pour the dough into 24 slightly moistened mini silicone pans. Place a nut kernel on each cake and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Remove from the cake tins and let cool on a cake rack