Espresso shortbread biscuits

Name: Espresso shortbread biscuits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 250 g Butter; 100 g demerara sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 300 g Flour; 50 g Cornstarch; 2 TABLESPOONS Espresso powder; 3 TABLESPOONS coffee liqueur (e.g. Tia Marie 20 % vol.); 50 g ground almond kernels without skin; 150 g white couverture; 40 Chocolate mocca beans; 1 TEASPOON Cocoa powder; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

250 g Butter
100 g demerara sugar
1 package Bourbon vanilla sugar
1 pinch Salt
300 g Flour
50 g Cornstarch
2 TABLESPOONS Espresso powder
3 TABLESPOONS coffee liqueur (e.g. Tia Marie 20 % vol.)
50 g ground almond kernels without skin
150 g white couverture
40 Chocolate mocca beans
1 TEASPOON Cocoa powder
baking paper

Directions

1
Cream butter, sugar, vanilla sugar and salt. Stir in flour, starch, espresso powder, liqueur and almonds. Pour into a piping bag with a star-shaped spout (15 mm Ø) and squirt tuffs onto 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-18 minutes. Remove from the oven, place on cake rack, allow to cool. Coarsely chop the chocolate coating and melt over a warm water bath.
2
Allow to cool slightly. Dip the tip of the tuffs into the chocolate coating and allow to drip off. Place them on a cake rack, put one mocha bean in each and let them dry. Dust with cocoa. Store packed in tins
3
waiting time 2 hours