Mocha fir tree
easy
75 mins
75 mins
Ingredients
- 1 TABLESPOON Espresso powder (instant)
- 150 g Flour
- 100 g Butter
- 50 g Sugar
- 1 Egg yolk (size M)
- 30 g Pistachio kernels
- 75 g Icing sugar
- 11/2 TBSP. Lemon juice
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- baking paper
- 1 small freezer bag
Directions
- 1
Mix espresso coffee with 11/2-2 tablespoons of hot water and let it cool down. Put flour, butter, sugar, egg yolk and espresso in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry.
- 2
Wrap in cling film and refrigerate for about 30 minutes. In the meantime, quarter the pistachios lengthwise and set aside. Roll out the shortcrust pastry thinly on a floured work surface and cut out fir trees with a mould (6-7 cm large).
- 3
Spread on 2 baking trays lined with baking paper. Bake one after the other in the preheated oven (electric oven: 200°C/ gas: level 3) for about 12 minutes. Let them cool down. Mix icing sugar and lemon juice to a smooth glaze.
- 4
Put them in a freezer bag, cut off a small corner and decorate the little trees with icing and pistachios. Leave to dry. Results in about 40 trees.
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