Preparation

1

Step 1

Mix the flour, baking powder, cocoa, salt and hazelnuts in a bowl.

2

Step 2

In a second bowl, mix the sugar, oil, espresso, eggs and espresso powder with the mixer until creamy, about 5 minutes. Then add the flour mixture and stir in. Cover and place the mixture in the fridge for about 2 hours.

3

Step 3

Preheat the oven to 180°C (gas mark 2-2½). Sift the powdered sugar into a deep plate. Remove 10g pieces of the dough and form into balls. Roll these in powdered sugar before baking. Place on the baking sheet and bake for about 12 minutes. Remove and let cool. Then keep it tightly closed.

For the recipe, you'll nee:

Ingredients

Portions

50

Food

  • 150.0 g Wheat flour
  • 1.0 tsp Baking powder
  • 40.0 g Cocoa powder
  • 1.0 Pinch Salt
  • 50.0 g Ground hazelnuts
  • 150.0 g Sugar
  • 30.0 ml Rapeseed oil
  • 2.0 tbsp Cold espresso
  • 2.0 Eggs
  • 2.0 tbsp Instant coffee
  • 50.0 g Icing sugar