Coffee – Cookies

Ingredients for 1 servings:

• 290 g flour
• 1 pack of pudding powder, caramel (chocolate substitute)
• 1 tsp baking powder
• 250 g butter
• 1 tbsp pudding powder, cappuccino (heaped)
• 1 tsp gingerbread spice (heaped)
• 80 g sugar
• 2 egg yolks
• 2 egg whites
• 160 g almond(s), ground
• 50 g sugar
• jam
• Cream (hazelnut cream)
• powdered sugar
• Coffee (cappuccino, boiled)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from 1 basic dough – 2 different cookies

Cream the butter, sugar, and egg yolk until creamy, then mix with the remaining ingredients and knead into a dough on a board (add 1-2 tablespoons of flour if necessary). The dough will be very soft. Chill for about 15 minutes. Roll out on a well-floured board and cut out small circles. Place these on a baking tray lined with baking paper. Pipe an almond ring onto about half the circles (using a cake syringe) and bake in a preheated oven at 155°C (convection oven) for about 8-10 minutes. Allow to cool. Then place a dollop of jam in the center. Almond topping: Beat the egg whites until stiff peaks form, then beat with the sugar and stir in the almonds. Bake the remaining circles as well – when cooled, put them together with soft hazelnut cream (soften briefly in the microwave) and cover with coffee glaze and place 1 chocolate coffee bean on each one (only cover 3-4 cookies at a time and place one bean on top immediately). Glaze: Mix approx. 100 grams of icing sugar with enough hot cappuccino to create a thick, spreadable glaze.