Espresso Cream Biscuits from Karl and Rudi Obauer

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Ingredients for 40 servings
  • For the biscuits
  • 80 g Caster sugar
  • 160 g Butter, softened
  • 200 g AP 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, room temperature
  • 100 g Butter, softened
  • 50 g Powdered sugar
  • 40 ml Espresso coffee
  • 50 g Cocoa powder
Method
1.
Preheat the oven to 360° F (conventional 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 approx. Ø 1 inch 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, powdered sugar, coffee and cocoa and mix well. Chill.
8.
Sandwich together two biscuits with cream. Dust with powdered sugar and decorate with a cream rosette.