Coffee Cookies Filled with Dark Chocolate

Name: Coffee Cookies Filled with Dark Chocolate
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 40
Ingredients: Eggs (about 2 medium) 4 oz; Coffee 4 tbsp; Sugar 0.6 cup; Type 00 flour 3.5 oz; Potato starch 4 tbsp; Baking powder 2 tsp; Coffee 1.5 oz; Fresh liquid cream Approximately 7/8 cup. 0.9 cup; Dark chocolate 7 oz; Powdered sugar to taste

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Makes: 40 pieces
Cost: Low

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PRESENTATION

Coffee Biscotti Filled with Dark Chocolate are not the shortbread cookies you might expect. The shell is a soft, aromatic wafer—closer to a delicate cialde than a crumbly frollino—and at the center sits a velvety ganache made from moka-strength coffee and dark chocolate. The contrast between the tender outer layer and the dense, bittersweet filling is sharp enough to carry the whole cookie, with a dusting of powdered sugar on top that you can pattern however you like.

Coffee runs through both layers: the wafer is fragrant with it, and the ganache doubles down with enough intensity to keep the sweetness in check. These coffee and chocolate cookies hold up at breakfast, alongside afternoon tea, or as a small, composed close to a meal with something aromatic to drink—bite-size and finished enough to sit closer to pastry than everyday baking.

INGREDIENTS

Ingredients for about 40 cookies: Eggs 4 oz (110 g) - (about 2 medium); Coffee 4 tbsp (20 g); Sugar 0.6 cup (125 g); Type 00 flour 3.5 oz (100 g); Potato starch 4 tbsp (30 g); Baking powder 2 tsp (8 g)

For the filling: Coffee 1.5 oz (40 g); Fresh liquid cream 0.9 cup (200 g) - Approximately 7/8 cup.; Dark chocolate 7 oz (200 g)

For garnish: Powdered sugar to taste

Preparation

How to prepare Coffee Cookies Filled with Dark Chocolate

To make the coffee cookies filled with dark chocolate, place the whole eggs and the sugar in a large bowl and beat with electric whisks 2 until you obtain a pale, homogeneous mixture. At this point pour in the brewed coffee made with the moka pot at room temperature 3 and continue beating with the electric whisks.

The mixture should be well combined 4. Sift the flour, starch and baking powder through a sieve 5 and incorporate them into the batter one tablespoon at a time 6. Mix with the whisks at low speed.

The batter will be fairly creamy 7. Now line a baking sheet with parchment paper, transfer the batter to a piping bag fitted with a smooth round tip about 3/8 in (10 mm) in diameter. Pipe discs about 1 3/16 in (3 cm) in diameter 8, spacing them apart, as they will spread slightly during baking. With these quantities you will obtain about 80 little wafers 9.

Bake the cookies in a conventional oven preheated to 356F (180C) for 10 minutes. Bake one tray at a time, keeping the remaining batter at room temperature. Once baked, remove the cookies from the oven and let them cool 10. Meanwhile prepare the filling: chop the dark chocolate 11 and melt it in a bain-marie or in the microwave. In a small saucepan heat the cream and the moka coffee 12.

When the mixture reaches a boil, remove from heat and pour it over the melted chocolate in three parts, stirring with a spatula 13. You should obtain a cream with a fairly thick consistency 14. Cover with plastic wrap and place in the refrigerator to firm up for 30 minutes.

After this time, place the filling in a piping bag fitted with a star tip about 1/4 in (6 mm) in diameter 16 and pipe a rosette onto the flat side of the cookies 17. Close with another cookie, always keeping the flat side facing the filling 18.

To finish, decorate the cookies: place a strip of parchment paper over half of the surface and dust the exposed half with powdered sugar 19. Remove the paper gently to obtain a pretty two-tone effect 20. The coffee cookies filled with dark chocolate are ready to be enjoyed 21!