1/2 cup of butter or margarine
1 cup of sugar
2 well-beaten eggs
2/3 cup of finely chopped pecans
1 1/2 cups of all-purpose flour
2 1/2 teaspoons of active dry yeast
1 pinch of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/2 cup of strong coffee
1/2 cup of butter or margarine
1 cup of sugar
2 well-beaten eggs
2/3 cup of finely chopped pecans
1 1/2 cups of all-purpose flour
2 1/2 teaspoons of active dry yeast
1 pinch of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/2 cup of strong coffee
For the glaze and filling: 1/2 cup of butter or margarine, 3/4 cup of confectioners' sugar, peneirado, 2 tablespoons of instant coffee, 2 tablespoons of chocolate chips, and 1 teaspoon of vanilla
Beat the butter or margarine
Add the sugar gradually, beating well
Add the eggs well beaten and beat again until the mixture is light and fluffy
Sift together the flour, yeast, salt, cinnamon, and nutmeg
Alternate adding to the previous mixture with coffee
Bake in two 20 cm diameter pans, greased and floured with paper liners, at moderate heat (170°C) for about 35 minutes or until a toothpick comes out clean
Prepare the glaze and filling: Beat the butter or margarine
Add the sugar gradually, together with the instant coffee and chocolate chips, and beat until a spreading consistency is reached
Fill and cover with the coffee glaze and garnish with pecan halves.
