Mocha Rounds - Cookies with Memories of Grandma
·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.
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.
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.
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 mocha rounds with a small spoon, working it 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 draw the letter 'm' on top with melted chocolate.
