© löwenzahn Verlag / Sonja Priller
approx. 50-60 biscuits
- For the biscuits, beat the butter with the icing sugar, vanilla sugar, salt and instant coffee until very creamy.
- Beat in the egg yolks one at a time until well combined. Finally stir in the flour. Transfer the dough into a piping bag with a round nozzle (8mm) and pipe even dots onto a baking tray lined with greaseproof paper.
- Bake in the preheated oven at 200°C until they lightly colour (depending on size 12 to 15 minutes). After cooling, assemble two biscuits with nougat and dip half in white chocolate coating. Sprinkle with a little espresso powder and leave to dry on greaseproof paper.
Do not bake too dark, otherwise the biscuits will become dry. If you are not sure whether the biscuits are baked through, simply cut one in the middle. When the structure is evenly beautiful, the biscuit is ready. If it clumps in the middle, it needs a bit more time.
Die besten Weihnachtskekse – 111 himmlische Rezepte
280 Seiten, € 24,90
Champagne Bollinger R.D. 2007 – Bollinger Launches the Latest Vintage of Its Flagship Wine - Récemment Dégorgé 2007
Campari, gin and vermouth: these are the three ingredients of the legendary cocktail classic Negroni. It was named after Count Negroni and comes in...
Jansz Tasmania 's release of vintage sparkling wines shows Tasmania's cool climate off to perfection.
Falstaff’s man about town talks about a great love affair – that between food and wine.