Coffee biscuits

Ingredients for 10 servings:

• 200 g flour
• 80 g powdered sugar
• 60 g almonds, ground
• 60 g walnuts, ground
• 120 g butter
• 1 egg yolk
• 2 tbsp espresso
• some almond flour, only if needed
• 80 g butter
• 80 g powdered sugar
• 4 tbsp espresso
• 1 tbsp coffee liqueur
• 150 g powdered sugar
• 3 tbsp espresso
• Mocha beans (chocolate decoration)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 36 minutes; Total time approx. 1 hour 36 minutes

Knead the dough ingredients together. If the dough is very sticky, add a little almond flour. Chill in the refrigerator for one hour. Roll out the dough between two sheets of baking paper and cut out cookies using any cutter. Leave the cookies on the baking paper and discard the remaining dough. Place the baking paper with the cookies on a cutting board in the refrigerator. Repeat with the remaining dough (this makes about 3 baking sheets). Once the last cookies have been cut out, place the first sheet of baking paper with the cookies on a baking sheet. Bake at 160°C (top/bottom heat) for about 12 minutes. Bake all the cookies in the same way. Let cool on a wire rack. For the filling, beat the butter in a small bowl until very fluffy, add the powdered sugar and continue beating, then stir in the espresso and coffee liqueur. Spread a little buttercream on one half of the cooled cookies, then place another cookie on top. Fill all the cookies in the same way and chill. Make a glaze with the powdered sugar and espresso. Place a small amount in the center of each cookie and gently spread it out to the outer edges. Place a mocha bean in the center of each cookie. Storage: Store the cookies in an airtight container in the basement.