Viennese chocolate cookies. From Clara S (Israel) 100 g dark chocolate, finely chopped 200 g butter, softened 6 tbsp powdered sugar 2 tbsp coffee liqueur 1 + tbsp flour 1/2 cup cornstarch 3-4 tbsp peeled and finely chopped almonds 50 g chocolate for decoration
Melt the chocolate in a water bath. Whip the butter with the powdered sugar until fluffy. Add the melted chocolate and then the liqueur. Stir. Add the flour, cornstarch and mix until smooth. You can put it in a pastry bag and squeeze out the cookies in the shape of flowers or stripes. The distance between the cookies is about. 5-6 cm. Bake in an oven preheated to 190C. It's prepared and baked very quickly!
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Viennese chocolate cookies. From Clara S (Israel)
100 g dark chocolate, finely chopped
200 g butter, softened
6 tbsp powdered sugar
2 tbsp coffee liqueur
1 + tbsp flour
1/2 cup cornstarch
3-4 tbsp peeled and finely chopped almonds
50 g chocolate for decoration
Melt the chocolate in a water bath.
Whip the butter with the powdered sugar until fluffy.
Add the melted chocolate and then the liqueur. Stir.
Add the flour, cornstarch and mix until smooth.
You can put it in a pastry bag and squeeze out the cookies in the shape of flowers or stripes. The distance between the cookies is about. 5-6 cm.
Bake in an oven preheated to 190C.
It's prepared and baked very quickly!