Author Notes
Every Christmas my grandmother works her magic and bakes her usual array of German holiday cookies. Lebkuchen, Zimststerne, Helenenschnitten and Springerle will be served on big plates all day long. But for some reason, these elegant little coffee cookies are always the first ones to disappear. I've loved the combination of chocolate & espresso ever since I was a child - and bake these cookies not only during the holidays but all year round. —Julia Seiter
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Ingredients
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200 grams
Flour
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140 grams
Butter
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50 grams
Powdered Sugar
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20 grams
Dutch Cocoa
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1/2 tablespoon
Espresso Powder
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2 tablespoons
Dark Chocolade Shavings
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200 grams
Semisweet Chocolate
Directions
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Preheat the oven to 175° Celsius or 340° Fahrenheit.
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Beat butter and powdered sugar together until creamy, for about 3 minutes.
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Sift the dry ingredients together and carefully incorporate them into the butter/sugar mixture.
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Using your hands, form a smooth, rather dry dough. It should not be too wet.
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Now gently roll little balls the size of hazelnuts out of it. Place them on a lined baking sheet and use a fork to flatten and mark the cookies with a striped pattern. Make sure to coat the fork in flour every time you use it or it will stick to the surface of the cookie.
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Bake cookies for 8-10 minutes.
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Melt the semisweet chocolade over water. Dip each cookie in the chocolate and place it on parchment paper to cool.
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