Espresso-Guetzli

Making your own espresso biscuits

Christmas baking with a difference. Makes 40-45 pieces.

• Place 100g butter in a bowl and beat until soft

Add

• 100g castor or brown sugar
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 1 tablespoon espresso instant powder
• 2 tablespoons cocoa powder
• 1 egg
• and stir until light in colour

Then Add

• 75g dark Toblerone chocolate, chopped finely
• 50g chopped blanched almonds, roast in a pan

Mix

• 150g flour with 1 teaspoon baking powder
• and add to above mixture, forming a soft dough
• 100g package of dark chocolate icing to decorate
  

To make: place walnut-sized balls on a baking sheet lined with baking paper, leaving enough space between them. Place in a cool place for approx. 15 min.

Bake: preheat oven to 180 °C, place tray in centre of oven and bake for 8 10 min. The balls should spread slightly.

To decorate: use a little chocolate icing to stick a coffee bean on each biscuit.