I wish you a Merry Christmas!
There is still some time left until the mess. And what could be better than baking cookies together and reminiscing with a coffee? I have prepared the right recipes for you. I will use my last bag 24 from my coffee advent calendar. It is the Tres Cabezas espresso classic Wild at Heart. A blend of coffee beans from Brazil, Colombia and Costa Rica with fresh fruity coffee aroma, full chocolate body with a velvety hazelnut brown crema, fine fruity berry notes and an aftertaste of brown raw sugar and caramel syrup.
- Add 2-4 cl eggnog in a glass
- layer the milk foam on top
- Carefully pour in the espresso
- and sprinkle with a pinch of nutmeg.
Then bake a few cookies with the rest of the coffee.
Ingredients (for about 2 baking trays):
- 300 g of flour
- 150 g of soft butter
- 1 egg
- 50 ml fresh strong espresso
- 1-2 tsp coarsely ground espresso beans
- 75 g of sugar
- For the glaze: powdered sugar and mocha beans
Process flour, butter, egg, espresso, espresso beans and sugar into a smooth short crust pastry. Wrap overnight in cling film and place in the refrigerator. Roll out the dough on a floured work surface and cut out. Bake 10-15 min. at 150 °C (circulating air). Then let cool on the grid and decorate.