Time: 40 minuti
Difficulty: Facile

The simple recipe for gluten-free biscuits that have a unique energy charge thanks to the combination of coffee and chocolate! Simply fantastic..

Ingredients for about 600 g of dough
300 g special mix for short pastry Molino della Giovanna
110 g brown sugar
150 g butter
2 eggs
a pinch of salt
1 sachet of gluten-free yeast
25 g gluten-free instant coffee
To glaze:
300 grams of dark chocolate or gluten-free milk

Time: 40 minutes plus rest
Difficulty level: easy

Proceeding
Pour the softened butter, sugar and soluble coffee into a bowl or planetarium. Knead the mixture for about 5 minutes until it has become homogeneous. Then proceed to add the eggs and then the mix waiting for it to be well incorporated, then proceed with the pinch of salt and yeast. During processing, if you use the planetary, from time to time turn it off and with a spatula collect the compound that the centrifugal action distributes on the edges of the cup.
When the mixture is compact, form a stick, cover with film and refrigerate for at least an hour.
After the rest time resume the dough and form small balls of about 20 g, line a pan with baking paper and store the biscuits. Heat the oven to 170 º C and cook for about 25 minutes, Cooking time may vary depending on your oven.
After the cooking time remove the pan from the oven and let it rest for at least an hour before serving.
Meanwhile, prepare the chocolate for icing: roughly chop the chocolate in a basket that fits ad hoc in a saucepan for the bain-marie. If you don’t have a basket, use a larger diameter plate than the bain-marie pot.
A few minutes will be enough and the chocolate tips will begin to melt, periodically away from the fire avoiding that the bain-marie will boil: the chocolate in contact with high temperatures will dry out.
Turn until the chocolate has completely melted. Turn off the fire, while leaving the basket on the hot water bath.
Take with your hands the biscuit from the middle that you do not want to cover with icing and with a firm and decisive movement immerse the other half of the biscuit in the melted chocolate, as if you wanted to collect the chocolate on the biscuit,  Stop when the chocolate has covered the exact half or little more.  Pour the excess icing and clean the edge of the biscuit by crawling on the basket.
Place the freshly glazed biscuit on baking paper.
Do this for all cookies and place them at a distance of 1- 2 fingers.
If the chocolate should harden while you glaze the biscuits, place the bain-marie again on the fire and turn following the explanations above until it is again dissolved.

Let the cookies dry perfectly in a dry place and away from heat sources.
If properly stored, for example in an airtight tin box, they remain perfectly brittle for up to two months.