Coffee Cream Biscuits

Cream the butter with the sugar and the pinch of salt. Mix the egg yolk, cinnamon and liqueur. Fold in the flour and cocoa powder with a wooden spoon. Fill the mixture into a piping bag with a smooth nozzle and pipe small biscuits onto baking paper. Bake in the preheated oven at 155-165°C for about 12 minutes. For the filling, boil the whipping cream and coffee powder, dissolve the chocolate in it and stir in the rum. Spread half of the cookies with the cream and assemble with a second cookie. Finally, dip half of the biscuits in white chocolate.

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