INGREDIENTS

INSTRUCTIONS

Preheat oven to 325 degrees F and line 2 large baking sheets with
parchment paper. 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. 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  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. 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). 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.  Converted by MC_Buster.
NOTES : From Gourmet magazine  Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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