At a glance
You're making classic mocca rounds that need overnight resting and setting time, making this a two-day project worth planning ahead for. The actual hands-on work is straightforward—you'll grind nuts, mix and chill the dough, then bake, fill, ice, and decorate the cookies—but patience is key since the icing needs to set overnight for that perfect smooth finish.
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Dough
Grind the nuts finely. Brew 60 ml of coffee. Process the softened butter together with the remaining dough ingredients in a food processor or by hand. The dough shouldn't be sticky or crumbly – it needs to be nicely compact. Wrap it in plastic wrap and let it rest overnight in the fridge.
For this step
0/52/5
Cut Out the Rounds
The next day, roll out the dough and cut out rounds or ovals. Bake on a baking tray lined with parchment paper at 150 °C (fan/convection) for 10–12 minutes. Let all the rounds cool completely.
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Simple Cream Filling
Whip all the filling ingredients together until you get a smooth, fine cream. Transfer the cream to a piping bag. Divide all the baked rounds into pairs. Set one half of each pair aside, and pipe a little cream onto the other half. Top with the second half. Now the rounds are ready.
For this step
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