Espresso chocolate shortbread biscuits: quick and easy cookies

The first Advent is just around the corner and it's time for cookies! So today I have a very delicious recipe for an espresso and chocolate shortbread biscuit for you ... ♥

Espresso-Schoko-Spritzgebäck

The espresso chocolate biscuits are prepared very quickly and bring a little variety to the classic Christmas biscuits, as they not only taste nice and chocolatey, but also very tasty like espresso.

The dough does not need cooling time and does not have to be rolled out. With a pastry press it is portioned in no time and also looks pretty. Of course you can also choose other shapes than me, such as small fir trees. Or, alternatively, you can shape the pastry with a shortbread attachment for the meat grinder.
You can then - other than described in the recipe - simply dip half of the cookies in the melted chocolate.

Do you like shortbread cookies as much as I do? Then you should definitely have mine too quick speculoos cookies to bake. 😉

I wish you a nice first Advent ... ♥

Espresso-Schoko-Spritzgebäck

Ingredients:

  • 180g flour
  • 100g ground hazelnuts (preferably freshly ground and roasted beforehand)
  • 20g cocoa
  • 175g butter, soft (alternatively: vegan margarine)
  • 60g sugar
  • 40g brown sugar
  • 1 sachet of (bourbon) vanilla sugar
  • 50ml espresso, alternatively amaretto or (plant-based) milk
  • 2 teaspoons of instant espresso
  • 1 pinch of salt

Decoration:

  • approx. 100g couverture (dark)
  • 1/2 to 1 tsp instant espresso
  • optional:
  • some edible gold powder or glitter for dusting
  • Scattered decorations, such as small stars

Prepare espresso chocolate biscuits:

  1. Preheat the oven to 180 ° C top / bottom heat / 160 ° C hot air.
  2. Cut the butter into cubes and stir briefly until smooth.
  3. Add the sugar, brown sugar, vanilla sugar, salt and the espresso and stir to a homogeneous mass.
  4. Add the flour, the ground hazelnuts and the instant espresso and stir in briefly.
  5. Now the dough is filled into a pastry press, preferably without air pockets. Alternatively, fill the dough into a sturdy piping bag with a star nozzle or use a meat grinder with a biscuit attachment.
  6. The dough is now squirted onto two NOT (!) Greased baking trays (or magic stones).
  7. The cookies are then baked in a preheated oven for 10-15 minutes. The baking time in your oven may differ slightly. (With OU heat, they must be baked one after the other.)
  8. After the baking time, wait a few minutes until the cookies have hardened a little. Then they are placed on a cooling grid to cool down completely.
  9. After cooling, you can decorate the cookies as you wish.
  10. To do this, the couverture is melted together with the instant espresso: finely chop the couverture, pour it into a freezer bag or piping bag and close tightly. You hang this in a pot of hot (not boiling water) until the chocolate has melted. Cut off a tiny point and sprinkle the espresso chocolate biscuits with it or, depending on the shape, put a blob in the middle.
  11. Then decorate with sprinkles if you wish.
  12. If you want, you can dust some gold dust or other glitter over it at the end.

Prepare espresso chocolate biscuits with the Thermomix:

  1. Preheat the oven to 180 ° C top / bottom heat / 160 ° C hot air.
  2. Put the butter in pieces in the mixing bowl, 20 sec / speed 2.
  3. Add sugar, brown sugar, vanilla sugar, salt and the espresso, 15 sec / speed 4.
  4. Add the flour, cocoa, ground hazelnuts and instant espresso, 40 sec / speed 4.
  5. Now the dough is filled into a pastry press, preferably without air pockets. Alternatively, fill into a sturdy piping bag with a star nozzle or use a meat grinder with a pastry attachment.
  6. The dough is now squirted onto two NOT (!) Greased baking trays (or magic stones).
  7. Then the cookies are baked for 10-15 minutes. The baking time in your oven may differ slightly. (With OU heat, they must be baked one after the other.)
  8. After the baking time, wait a few minutes until the cookies have hardened a little. Then the finished cookies are placed on a cooling grid to cool down.
  9. After cooling, you can decorate the cookies as you wish.
  10. To do this, put the couverture in pieces in the mixing bowl and grind for 10 seconds / speed 8, then melt for 2 min / 50 ° C / speed 2. Fill into a freezer bag or piping bag and close tightly.
  11. Cut off a tiny point and sprinkle the espresso chocolate biscuits with it or, depending on the shape, put a blob in the middle.
  12. Then decorate with sprinkles if you wish.
  13. If you want, you can dust some gold dust or other glitter over it at the end.

tip: Alternatively, the chocolate can also be melted in the Thermomix in the freezer bag or piping bag. For this purpose, the chocolate is filled in pieces into a freezer or piping bag, which is well sealed and placed in the cooking basket. A little water (about 500ml is enough) is added to the mixing bowl and then the cooking basket is hung up. With the measuring cup inserted, let it melt for about 11 minutes / Varoma / level 1 (the time varies slightly with the size of the chocolate chips.). Then all that remains is to cut off a tiny tip of the bag and decorate it.

Espresso-Schoko-Spritzgebäck

♥ Have fun baking! ♥

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6 thoughts on “Espresso-Schoko-Spritzgebäck: Schnelles Plätzchenglück”

  1. Sieglinde Friedemann

    Dear Sonja, in this recipe you simply write flour as an ingredient.
    Which flour do you use for baking cookies? Is it possible that a Bongu flour is also suitable?
    Greetings Sieglinde

  2. Hello Sonja

    During preparation, baking powder is used in step 4, but this is not mentioned in the ingredients. Instead, there is no cocoa in the preparation steps, which is, however, mentioned in the ingredients. What is used where and in what quantity?

    1. Dear Martina,

      I don't see any baking powder during preparation, not even in step 4. There is also no baking powder in the dough. 20 g as listed in the ingredients.
      The cocoa goes into the dough together with the flour.

      Warm greetings,
      Sonja

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