Espresso Cream Biscuits from Karl and Rudi Obauer

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Ingredients for 40 servings
  • For the biscuits
  • 80 g Fine granulated sugar
  • 160 g Butter, softened
  • 200 g Flour, plain
  • 80 g Almonds, grated
  • 1 small pinch(es) Baking powder
  • 1 tsp Vanilla sugar
  • Powdered sugar, to sprinkle
  • Cocoa powder, to sprinkle
  • For the cream
  • 250 g QimiQ Classic, unchilled
  • 100 g Butter, softened
  • 50 g Powdered sugar
  • 40 ml Espresso coffee
  • 50 g Cocoa powder
Method
1.

Preheat the oven to 180° C (convection oven).

2.
Knead the sugar, butter, flour, almonds, baking powder and vanilla sugar to a short crust pastry.
3.
Press flat and wrap into cling film. Chill for approx. 20 minutes.
4.
Place on a floured working surface, and roll out thin. Cut into Ø 3 cm circles using a biscuit cutter.
5.
Place the biscuits onto a baking sheet lined with baking paper and bake until slightly coloured (approx. 10-12 minutes).
6.
For the cream, whisk QimiQ Classic smooth.
7.
Add the butter, icing sugar, coffee and cocoa and mix well. Chill.
8.
Sandwich together two biscuits with cream. Dust with icing sugar and decorate with a cream rosette.