At a glance
You're reviving a treasured family recipe that takes patience and planning—the dough needs to rest overnight before baking, then you'll sandwich the cooled rounds with a silky coffee cream and top them with a delicate egg white icing. The final touch is hand-piping chocolate 'm's on top, making these nostalgic mocha cookies as charming as the family memories they come with.
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Dough
Grind the walnuts finely. Brew 60 ml of coffee. Work the softened butter and the remaining ingredients into a dough, either in a stand mixer or by hand. The dough shouldn't be sticky or crumbly - it needs to be nice and compact. Wrap it in plastic wrap and let it rest overnight in the fridge.
For this step
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Cut out the rounds
The next day, roll out the dough and cut out rounds or ovals. Bake on a baking sheet lined with parchment paper at 150 °C (fan-assisted) for 10-12 minutes. Let all the rounds cool completely.
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Simple cream filling
Whip all the ingredients together into a smooth, silky cream. Spoon the cream into 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. Top with the second half. Now the rounds are ready.
For this step
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