Correction

Barcelona Cookies
Makes approximately 3 dozen.
Cookie:
3 oz butter
4 oz powdered sugar
3 oz egg white
3½ oz cake flour
½ tsp cayenne
Ganache filling:
7¼ oz dark chocolate
3½ oz cream
¼ C coffee beans
1 tsp cinnamon

Ganache: Crush coffee beans just enough to release the flavor. Place cream, cinnamon and coffee beans in a pot and bring to a boil. Cover and allow to steep for 10 minutes. Strain through cheesecloth and return to a boil. Pour hot cream over chopped chocolate, stir to melt and cover with plastic until cool.
Cookie: Beat butter until creamy, then add powdered sugar and mix well. Add egg whites and mix well. Add flour and cayenne. Mix until smooth.
Using a stencil, spread batter thinly on a Silpat or parchment-lined sheet and bake at 350 for 5 to 10 minutes or until golden. While still hot, roll cookie using a chopstick or small dowel. Allow to cool and pipe chocolate into cookie.
— Heather Abendroth