If the mixture is too stiff to pipe, soften it by adding a little more black coffee, a little at a time.
ingredients
1/4 pound plain chocolate, broken into squares
scant 1 cup sweet butter, softened
6 tbsp Confectioner’s sugar
2 tbsp strong black coffee
1 3/4 cups All purpose flour
1/2 cup cornstarch
To Decorate
about 20 blanched almonds
5 ounce plain chocolate
method
1. Preheat the oven to 190°C/375°F. Lightly grease two large baking sheets. Melt the chocolate squares in a mixing bowl over hot water. Cream the butter with the Confectioner’s sugar in a bowl until smooth and pale. Beat in the melted chocolate, then the strong black coffee.
2. Sift the flour and cornstarch over the mixture in the bowl. Fold in lightly and evenly to make a soft mixture.
3. Spoon into a piping bag fitted with a large star nozzle and pipe about 20 swirls on the baking sheets.
4. Press an almond into the centre of each of the swirls. Bake for about 15 minutes or until the biscuits are firm and just beginning to brown.
5. Leave the biscuits to cool for about 10 minutes on the baking sheets, then lift them carefully on to a wire rack and allow them to cool completely.
6. When the biscuits have cooled, melt the chocolate and dip the base of each swirl to coat. Place the coated biscuits on a sheet of non-stick baking paper and leave to set.
