- instant coffee espresso - 1 st. a spoon
- boiling water - 1 st. a spoon
- Unsalted butter of room temperature - 240 Grams
- powdered sugar - 2/3 Cups (plus powdered sugar for sprinkling (optional))
- vanilla extract - 1/2 teaspoonfuls
- flour - 2 Cups
- bitter chocolate - 120 grams
1. Chop the chocolate. Dissolve the coffee in boiling water in a cup and cool to a warm temperature. Mixer in a large bowl whip butter and powdered sugar at medium speed for 3 minutes. Add the vanilla extract and espresso, whip, then reduce the speed of the mixer to low and add the flour, quickly whisk. Add chopped chocolate and gently mix with a rubber spatula. 2. Using a spatula, put the dough into a closed plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a rectangle 22X25 cm thick 1 cm. Raise the dough so as not to crumble it, and put in the refrigerator for at least 2 hours or up to 2 days. 3. Preheat the oven to 160 degrees, lining the two baking sheets with parchment paper or silicone mats. Take the dough out of the package, put it on a cutting board and cut it with a sharp knife into 3.5 cm squares. 4. Lay the cookies on the baking sheets and stab them 1-2 times with a fork. Bake for 18-20 minutes. The cookie should be slightly pale. 5. Allow to cool on the counter. If desired, sprinkle with powdered sugar, while the cookies are still hot. Cool to room temperature before serving.
Servings: 10-12