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1
Preheat oven to 325F.
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2
and line 2 large baking sheets with parchment paper.
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3
In a bowl stir together flour, ground espresso beans, cocoa powder, and salt.
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4
In another bowl with an electric mixer at low speed beat butter until just smooth.
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5
Add sugar and beat until creamy.
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6
Beat in egg white, scraping down side of bowl with a rubber spatula occasionally.
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7
Gradually beat in flour mixture until dough forms.
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8
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.
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9
Form rope into a simple pretzel shape on baking sheet (2 loops with ends meeting in center).
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10
Make more cookies in same manner and arrange about 1/2 inch apart.
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11
Bake cookies in batches in lower third of oven until firm when lightly touched, 12 to 15 minutes.
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12
Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely.
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13
Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
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14
Transfer chocolate to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch).
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15
Pipe thin lines of chocolate over pretzels in a back and forth motion to form stripes.
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16
Let chocolate set 30 minutes at cool room temperature.
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17
Cookies keep, layered between sheets of wax paper in an airtight container and chilled, 5 days.
