Cappuccino cookies

These delicious Italian biscuits are well suited both as a crunchy accessory for dessert and as a small treat for coffee.

100 g butter

2 dl supper

3 egg

3 tablespoons boiled espresso

150 g cooking chocolate, coarsely chopped

1 dl hazelnuts, coarsely chopped

350 g wheat flour

50 g cocoa

1 teaspoon vanilla sugar

1 teaspoon baking powder

Whisk butter and white sugar. Add the eggs, one at a time while continuing to whisk. Stir in the rest of the ingredients. Roll two thick sausages, which are placed on a baking sheet with baking paper. Squeeze them a little flat and bake them at 180 degrees for 20 min. Cool for 10 min. before cutting them into oblique slices, about 1.5 cm wide. Place them upside down on a rack and cook for another 10 min. Turn off the heat and leave the cakes in the oven for 10 min. to. Cool on a rack and store in a tight box.




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