CAPUCCINO cookieA DELICIOUS RECIPE TO SHARE WITH FAMILY AND FRIENDS
FROM THE ITALIAN WORD “CAPUCCIO” WHICH MEANS HOOD, IT IS
ASSOCIATED WITH THE COWL THAT THE CAPUCHIN MONKS WEAR.
95 g Loose flour (1)
155 g Icing sugar
3 g Salt
50 g Almond Flour
230 g Butter
70 g Egg
260 g Loose flour (2)
30 g Cocoa powder
5 g Grounded coffe
Mix the flour (1) with the icing sugar, the salt, the powdered almond and the
butter at room temperature and blend with the shovel.
Once it is mixed and homogeneous, add the egg little by little while emulsifying
Lastly, add the flour (2), the powdered cocoa, the coffee and mix.
Spread the dough between two guitar sheets at 3 mm and place in the freezer
for 3 hours. Take out and use the 5 cm base cutters, leave to rest in the freezer.
Bake at 150 ºC for 12-15 minutes.
500 g Sugar
225 ml Water
38 g 220bloom Gelatine
210 g Trimoline
4 g Agar Agar
4 g Powdered albumin
Hydrate de gelatine.
Put the trimoline and the Agar in the mixing bowl using the whisk.
Aside, create a syrup using the sucrose and the water.
When it reaches 112ºC remove from the heat and add the hydrated gelatine.
Once it is melted, pour it in the mixing bowl and start beating.
When it is almost completely whipped, between 26-28 degrees, take out from the bowl and put it in a piping bag with the number 10 nozzle and dose.
CAPUCCINO COOKIE RECIPE
Born from our love for coffee at the beginning of the day at school. We really
hope you like it.