Ingredients:

 

Dough:

170 g Flour

80 g Icing Sugar

80 g Ground Nuts

1 tbsp. Cinnamon

125 g softened Butter

Dark Chocolate

Filling:

150 g Butter

80 g Flour

1/4 l brewed Coffee

150 g Icing Sugar

1 Packet of Vanilla Sugar

 

Method: 

 

Dough:

Mix all the ingredients together until homogenous. Form the dough into a ball and let it rest for about 30 minutes.

 

Roll out the dough to a thickness of 2-3 mm. Using a circle-shaped cookie cutter, cut out your cookies. Bake the cookies at 180 °C for about 10 minutes until golden brown. Let your cookies cool properly.

 

Filling:

Melt 50 g butter at low temperature, add flour and stir until the mixture becomes thick. Add brewed coffee and continue stirring until you get a creamy mixture that is neither too liquid nor too thick. Let the mixture cool.

 

Cream the remaining butter with icing sugar and vanilla sugar, add carefully to the cooled butter-flour-coffee mixture and stir properly.

 

Decorating:

 

Spread two cookies with filling and sandwich them together. Then place your sandwiched cookies in the fridge for half an hour.

Melt dark chocolate in a water bath. Top your cooled cookies with melted chocolate and with nut halves in the centre.

Store the finished cookies in the fridge.

 

Tip: If you want to bake these coffee and nuts sandwich cookies for some special occasion, sandwich them together with filling first one day before serving.