You all know, I'm a big coffee lover
and a big fan of tasting coffee
but today I don't want to write about tasting coffee or testing coffee machines.
but today I don't want to write about tasting coffee or testing coffee machines.
I would like to tell you a little
baking secret...
Swiss Espresso-Chocolate Cookies (Guetzlis)
Let's start! Take out your Margrethe
Mixing Bowl and open your kitchen cabinet resp. your fridge.
You need: 100g soft butter, 100g cane sugar, 1tsp bourbon vanilla sugar, pinch of salt, 2tbsp Nescafé Gold Instant Coffee, 2tbsp chocolate powder, (if you are a Nutella lover, put 1tsp of Nutella plus in), 1 egg
Mix all the ingredients - add 50g
chopped bio almonds, 100g chopped Toblerone or Mahony (Frey Chocolate) - plus
150g light spelt flour and 1tsp bio baking powder reinweinstein
Shape dough into little balls and
place it on the baking sheet.
Bake 8-10 Min. in the middle of the
oven by 180C
Let cool completely on a rack and
decorate the cookies with dark chocolate
glaze and enjoy it with a dark
Espresso, Cappuccino or Latte Macchiato.
Fotos: Home & Art by Nicole