Description
What tasty cookies, especially the coffee lovers. The taste is very coffee, but not Intrusive, incredibly tender, melt in your mouth instantly, leaving a pleasant aftertaste of coffee and chocolate. First impressions biscuits produces chocolate, the flavor is very intense, but after being hit in the mouth understand that chocolate is just a pleasant accompaniment to coffee silk structure. Enjoy these cookies can be infinite, even for such a large portion in the end is not enough )))
Ingredients
-
Flour
1 cup
-
Starch
0.5 cup
-
Leavening agent
1 tsp
-
Salt
0.25 tsp
-
Sugar
125 g
-
Margarine
100 g
-
Cream cheese
100 g
-
Nuts
100 g
-
Yolk egg
2 piece
-
Ginger
0.5 tsp
-
Instant coffee
3 tsp
-
Dark chocolate
70 g
-
Cognac
1.5 Tbsp
-
Cocoa powder
-
Powdered sugar
Cooking
Coffee dissolve in hot milk or water. Chocolate to chop into pieces. Margarine vzbit with sugar until light cream. One RUB the yolks, carefully rubbing every. The egg yolks I have left from another cookie, you can take just 1 whole egg.
Then add cream cheese, whip, literally 30-40 seconds on high speed of mixer.
Add ginger, dissolved coffee, cognac or rum, salt, mix well.
Add the ground nuts and again mix well.
Add the chopped chocolate, mix well. Sift the flour with the baking powder, add the starch and knead the dough. The dough is thick, but the shape does not hold, stringy mass, I want to add more, especially for cookies, but the flour is no longer necessary. Cover and put into the refrigerator for 2-3 hours.
Prepare two bowls. One to put the sugar In another, cocoa powder mixed with icing sugar, 1:1 (spoon of cacao, spoon of powdered sugar), need about a teaspoon of both, with a small slide.
Wet hands to form a small ball, 2.5-3 cm in diameter, roll in sugar, and then to dip one side in cocoa. Put biscuits on a baking sheet chocolate tip up slightly flatten, but so beautiful and tender.
Bake for 13-15 minutes at 180 C. the Liver allow to stand for 2-3 minutes, then remove from baking sheet and cool on a wire rack or cloth.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.