*4 egg yolks
*4 egg whites
*1 cup granulated sugar
*1 cup flour
*2 tablespoons granulated coffee powder
*2 tablespoons water
*200 grams of cream cheese
*3 tablespoons butter
*1 cup powdered sugar
1)the egg yolks and caster sugar with a mixer, cups are unbeaten beautifully.We continue whisking in 2 tablespoons water and add the coffee melts.Add 1 cup flour and continue whisking until a solid mass forms.
2)in a separate place, mix the egg whites, about 3 minutes until they are unbeaten.Add the powdered sugar and continue whisking until about 7-8 minutes remaining.
3)add the egg yolk mixture mixing with a spatula in the mixture and this mixture three times we’re turn out.Tightening cream bag ,we’re boring as we lay wax paper on a baking sheet spaced.The tea strainer to sprinkle the cocoa with the help of we’re over.The bottom of the cookies we’re baking in the preheated oven until golden brown.Remove from the oven and sogutmuy’t.
4)we’ll start with a mixer whisking the butter for the cream to room temperature.Add icing sugar and continue whisking.Our latest water filter add cheese and we beat them in the fridge and a half hours we are resting.Then crimping with a spoon like a bag we’re putting it between the cookies you want.
Note:this measurement two tray bake comes out.If you want to make half a measure.Normally a tough cookie, but when you put the cream are softened.Both is fine.But if you don’t want put the icing just before serving to soften.