Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Mocca Rounds – Christmas Cookies with a Memory of Grandma
· 20 servings
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.
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.
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.
Icing
Whisk together the egg white, sugar and a pinch of coffee (really just a touch, so the icing doesn't turn dark). Spread the icing over the sandwiched mocca rounds with a small spoon, working it right out to the edges.
Let It Set
Let the icing set, ideally overnight. Once the icing is smooth and firm, use a piping tool to add the letter 'm' in melted chocolate.