Espressobusserl

© löwenzahn Verlag / Sonja Priller

Espressobusserl

© löwenzahn Verlag / Sonja Priller

approx. 50-60 biscuits

Shelf life:
2-3 weeks

Ingredients

100
g
butter, soft
90
g
icing sugar
1/2
teaspoon
vanilla sugar (or vanilla essence)
1
small pinch salt
1
espresso stick (2.5 g instant espresso coffee)
4
egg yolks
200
g
plain flour

Ingredients

nougat for filling
white chocolate coating for dipping
espresso powder for sprinkling
  • 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.

Tip

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.


© löwenzahn Verlag

Johanna Aust
Die besten Weihnachtskekse – 111 himmlische Rezepte
Löwenzahn Verlag
280 Seiten, € 24,90
ISBN 978-3-7066-2662-0
www.loewenzahn.at