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INGREDIENTS

1/4 ts Salt
4 oz bittersweet chocolate ; Fine-quality
1 tb espresso beans ; Finely ground
1 lg Egg white
1/2 c Unsalted butter ; softened
1 1/2 c All-purpose flour
1 ts Unsweetened cocoa powder
Parchment paper ; for lining
1/2 c Sugar

Servings

INSTRUCTIONS

1. Preheat oven to 325 degrees F and line 2 large baking sheets with parchment paper. 2. In a bowl stir together flour, ground espresso beans, cocoa powder and salt. In another bowl with an electric mixer at low speed beat butter until just smooth. Add sugar and beat until creamy. Beat in egg white, scraping down side of bowl with a rubber spatula occasionally. Gradually beat in flour mixture until dough forms. 3. Form a level teaspoon of dough into a ball and with your fingertips roll back and forth on a work surface to form a 6-inch-long rope. Form rope into a simple pretzel shape on baking sheet (2 loops with ends meeting in center). Make more cookies in same manner and arrange about 1/2 inch apart. 4. Bake cookies in batches in lower third of oven until firm when lightly touched, 12 to 15 minutes. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely. 5. Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Transfer chocolate to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). 6. Pipe thin lines of chocolate over pretzels in a back and forth motion to form stripes. Let chocolate set 30 minutes at cool room temperature. Cookies keep, layered between sheets of wax paper in an airtight container and chilled, 5 days. Makes about 60 cookies. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/21/98 NOTES : Gourmet magazines Sara Moulton brought in these awesome holiday cookies. Recipe by: Gourmet magazine Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 22, 1998

NOTES

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Espresso Pretzels

1/4 ts Salt 
4 oz bittersweet chocolate Fine-quality
1 tb espresso beans Finely ground
1 lg Egg white 
1/2 c Unsalted butter softened
1 1/2 c All-purpose flour 
1 ts Unsweetened cocoa powder 
  Parchment paper for lining
1/2 c Sugar

1. Preheat oven to 325 degrees F and line 2 large baking sheets with  parchment paper.    2. In a bowl stir together flour, ground espresso beans, cocoa powder and  salt. In another bowl with an electric mixer at low speed beat butter until  just smooth. Add sugar and beat until creamy. Beat in egg white, scraping  down side of bowl with a rubber spatula occasionally. Gradually beat in  flour mixture until dough forms.    3. Form a level teaspoon of dough into a ball and with your fingertips roll  back and forth on a work surface to form a 6-inch-long rope. Form rope into  a simple pretzel shape on baking sheet (2 loops with ends meeting in  center). Make more cookies in same manner and arrange about 1/2 inch apart.    4. Bake cookies in batches in lower third of oven until firm when lightly  touched, 12 to 15 minutes. Cool cookies on baking sheets on racks 5 minutes  and transfer with a spatula to racks to cool completely.    5. Chop chocolate and in a double boiler or a metal bowl set over a  saucepan of barely simmering water melt chocolate, stirring until smooth.  Transfer chocolate to a pastry bag fitted with a #3 plain tip (slightly  smaller than      1/8    inch).    6. Pipe thin lines of chocolate over pretzels in a back and forth motion to  form stripes. Let chocolate set 30 minutes at cool room temperature.  Cookies keep, layered between sheets of wax paper in an airtight container  and chilled, 5 days.    Makes about 60 cookies.    To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA  Single recipes $3 / Yearly $14.95    Busted by Barb on 2/21/98    NOTES : Gourmet magazines Sara Moulton brought in these awesome holiday  cookies.    Recipe by: Gourmet magazine    Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 22,  1998

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Nutrition

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Serving Size: 1 Serving (1316g)
Recipe Makes: 1

Calories: 7270
Calories from Fat: 5296 (73%)

Amt Per Serving		% DV

	Total Fat 588.5g	785 %
	Saturated Fat 370.4g	1852 %
	Monounsaturated Fat 154.7g
	Polyunsanturated Fat 22.6g
Cholesterol 1465.4mg		451 %
Sodium 2524.2mg		87 %
Potassium 897.2mg		24 %
Total Carbohydrate 511.9g		151 %
	Dietary Fiber 12.4g	49 %
	Sugars, other 499.5g
Protein 33g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7270

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