Small pastries to coffee and vanilla
Instructions
Turn on oven to 190 degrees.
16 pirrottini paper prepared for baking.
Work the butter (which must be at room temperature) with sugar and then add the flour, baking powder and eggs.
Mix well and divide the mixture into two parts: a mix of vanilla and milk, to another incorporated coffee diluted with 2 teaspoons hot water.
Easily share two small spoonfuls into compounds pirrottini and mix them to create a marbled effect.
Use a stick or the blade of a knife.
Cook in the oven for 15-20 minutes.
When the cakes are well grown gilt, cool them and distributing them on a wire rack.
For the icing melt the instant coffee in 2 tablespoons hot water and add enough powdered sugar to make a glaze that veils the back of a teaspoon.
Decorate each tartelletta with icing and place a chocolate coffee bean.
Let stand 1/2 hour before serving.
Ingredients and dosing for 4 persons
- 130 g of butter
- 130 g of sugar
- 130 g of flour
- 2 teaspoons of yeast
- 2 eggs
- A few drops of vanilla essence
- 2 teaspoons of milk
- 2 teaspoons of instant coffee
- For the frosting:
- 1 teaspoon of instant coffee
- 180 g of icing sugar
- Chocolate coffee beans