- cocoa - 1/4 Glass
- soluble espresso coffee - 1 teaspoon
- boiling water - 3 items. spoons
- unsalted butter, softened - 1/2 cup
- granulated sugar - 1/4 Glass
- extract of vanilla - 1 teaspoon
- coarse salt - 1/2 teaspoonfuls
- big egg - 1 piece
- flour - 2 Cups
- large egg yolk - 1 piece
- sugar for decoration - 1 part
Mix cocoa and coffee in boiling water in a small bowl until completely dissolved, set aside. Beat butter and sugar in a bowl with an electric mixer at medium speed until creamy consistency. Add salt and vanilla. Reduce the speed and add the egg, then the cocoa mixture. Gradually add flour and mix well. Wrap the dough in a plastic bag and put in the refrigerator for 30 minutes. Divide the dough into 24 equal parts. From each roll a cable about 30 cm long is wrapped in each pretzel in the pretzel shape. Place the pretzels on a baking sheet about 2.5 cm apart. Preheat the oven to 180 degrees. Beat the egg yolk with 1 teaspoon of water in a small bowl. Lubricate the pretzels with the mixture and sprinkle with sugar. Bake the biscuits for about 35 minutes. Allow to cool. Cookies can be stored in tightly closed containers at room temperature for up to 1 week.
Servings: 24