I love coffee and cinnamon together in desserts. The scented, sweet cinnamon compliments the bitterness of the coffee, and the result is always surprising and delicious.
These Krembos are a traditional Israeli dessert, usually made with vanilla, but I wanted to make them more unique, and decided to add coffee and cinnamon to the cream and crunchy chocolate topping.
Coffee and Cinnamon Krembo
For the coffee cookies:
50 grams cold butter, cut into cubes
25 grams dark brown sugar sugar
100 grams all-purpose flour
1/2 tsp. instant coffee powder
1/2 tsp. vanilla extract
pinch of salt
2-3 tbsp. cold water
For cinnamon meringue:
3 large egg whites
Pinch of salt
200 grams sugar
50 ml. water
1 tsp. ground cinnamon
For chocolate coating:
200 grams dark chocolate, chopped
1-2 tbsp. vegetable oil
- Make the cookies: preheat oven to 175c degrees.
- In a food processor with steel blade put butter, brown sugar, flour, coffee, vanilla and salt and blend until small crumbles form.
- Add the water gradually and continue to process just until large clumps of dough are formed.
- Transfer the dough chunks on a lightly floured work surface, combine with your hands and make a round disc shape.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured surface to about 3 mm thick and cut out 5-6 cm circles.
- Arrange the cookies on an oven pan lined with baking paper.
- Bake the cookies for about 10-14 minutes or until golden. Cool completely.
- Cinnamon meringue: in a mixer bowl with whipping-attachment put egg whites and salt.
- In a small saucepan put sugar, water and cinnamon and heat to dissolve the sugar until the syrup reaches a temperature of about 115-118c degrees. When the syrup reaches 105c degrees, begin whipping the egg whites and salt on medium speed.
- When the syrup is ready remove from heat, increase the mixer speed to high and add in the syrup in a thin stream while whipping.
- Beat meringue for 6-10 minutes or until it is very stable. Towards the end of whipping, add the vanilla.
- Transfer the meringue to a pastry bag fitted with a round 2-3 cm piping tip. Pipe a tall generous mound of meringue over each cookie.
- Cool the krembos in the freezer for about an hour.
- Chocolate coating: melt the chocolate and put in a tall glass.
- Add oil and mix until incorporated.
- Dip the frozen krembos in the melted chocolate, shake off excess chocolate and place on a pan to set. Cool for about 10 minutes in the freezer and serve.
- Keep the Krembo in a sealed box in the freezer up to one week.
- You can use milk or white chocolate for coating as well.
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