Fine Coffee Pastry

For the pastry, prepare a shortcrust pastry: To do this, first roughly crumble all the ingredients together with about 3/4 of the orange zest. Then quickly knead into a smooth dough and form it into a ball. Wrap the dough ball in plastic wrap and refrigerate for about 30 minutes.

Line a baking tray with baking paper. Preheat the oven to 200 °C.

Roll out the dough thinly on a floured work surface. Use a small cookie cutter to cut out cookies in the desired shape (e.g. little flowers). Place on prepared baking sheet and bake in hot oven for about 8-10 minutes until golden brown. Let cool completely on a baking rack.

Meanwhile, for the glaze, melt chocolate with oil, Cointreau and remaining amount of orange zest in a double boiler and stir until smooth.

Spread the glaze in fine lines over the cooled cookies and let them dry completely.

Preparation Tip:

This crumbly cookie with a delicate orange note can also be served as a tea cookie: It harmonizes wonderfully with a cup of black tea, for example!

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