Put in a bowl flour, sugar and baking powder.Add butter and mix with finger tips until crumbly.
Add egg and yolk, mix, add the wine, then milk where you had to dissolve the instant coffee.
Knead the dough until it's done then add chocolate drops and knead again.
Form long cilinder, put them on a baking tray keeping distance between them.Bake at 170°C/ 340°F for about ten minutes, fan on, then remove from oven.
Put them on a cold tray, then wait until cool and slice them transversely and put them again on the baking tray.
Bake for 5 more minutes at 160°C/320°F and let them cool inside the oven ( turned off).
They last weeks in a baking tin.