Chocolate-filled coffee sable

 

I rarely try new recipes lately.

There are so many things I have to do but I hope that everything will be better soon. 

The recipe I will share with you today is not new, it's an adaptation of my favorite cookie recipe. I adjusted some ingredients to give it a new taste (and texture).

It's a coffee cookie with chocolate filling. I replaced the egg yolk with a whole egg to make the cookie firmer (easier to cut and hold the shape better). 

I used stamp cookie cutters that created a well in the center of the cookie.  Soft cookie dough is not suitable for this type of cookie cutter, for me after 60 minutes of refrigerating, the dough is perfect. When cutting the cookie dough press the cutter to get the shape then press the center (the spring part) to make an indent. Be sure to press it firmly or the indent will be too shallow after baking and you won't be able to add the chocolate.  

For the filling, I tempered my chocolate with 30% cocoa butter but if you don't want to temper the chocolate you can use Chocolate Compound too. 

Chocolate-filled coffee sable

Make 24 pieces

Coffee cookie

8 g ........................... Milk

2 g ........................... Instant coffee granules

80 g ......................... All-purpose flour
1/8 tsp ..................... Salt
10 g ......................... Almond powder
35 g ......................... Icing sugar
50 g ......................... Unsalted butter (cut into 1 cm cubes)
10 g ......................... Egg 

Filling

60-70 g ................... Chocolate (or Chocolate Compound)

Mix the instant coffee with milk and set it aside.

Put the flour, almond powder, icing sugar, and salt into a bowl of a mini-chopper.
Process until combined. 

Add the butter and process to combine.

Add the egg and the prepared milk and coffee mixture.

Process until the dough forms.

Remove from the bowl. Press the dough with the palm of your hand.

Until the dough becomes smooth.

Roll the cookie dough between a sheet of baking paper. 

Until the thickness of the dough is about 4 mm. 

Refrigerate for 30 minutes.

Cut with a 4.5 cm. cookie cutter.

 You will get about 24 pieces.

Place on a lined baking sheet and refrigerate for 30 minutes.

Before baking, preheat an oven to 160℃

Bake for 18-20 minutes.

Let the cookie cool completely before filling it with chocolate.

Pour the melted chocolate into the indentations of the stamped cookies.

Let the chocolate set before serving.

Chocolate-filled coffee sable