Name: Štafetky with coffee cream: Traditional Christmas cookies with a pronounced coffee flavor
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 30
Ingredients: 260 g granulated sugar; 12 egg whites; 120 g all-purpose flour; 120 g ground walnuts; 50 g butter; 80 g all-purpose flour; 100 g powdered sugar; 250 ml strong brewed coffee; 150 g butter (room temperature); 40 g powdered sugar; good-quality chocolate for dipping

Preparation of the egg-white layers Whisk the egg whites with the granulated sugar into a very stiff meringue. Gently fold in the flour and ground walnuts with a wooden spoon. Divide the batter onto three baking sheets lined with parchment paper. Lightly dust the surface with powdered sugar. Bake at 170–180 °C for approximately 10–12 minutes so that the layers remain flexible and do not dry out. Immediately after baking, peel the layers off the paper and let them cool completely.

Coffee base for the cream In a saucepan, melt 50 g of butter and let it cool briefly. Stir in the flour and 100 g powdered sugar. Return to low heat and pour in the hot coffee in a thin stream. Cook, stirring constantly, until a thick paste forms. Let cool to room temperature.

Butter part of the cream Whip the butter (150 g) with 40 g powdered sugar until light and fluffy. Beat in the cooled coffee paste, a spoonful at a time. The cream will increase in volume and become smoother.

Assembling the štafetky Spread half of the cream over the first cooled layer. Cover with the second layer, spread the second half of the cream. Top with the third layer and press gently. Chill for at least 3–4 hours, preferably overnight.