Coffee Bomberl

For the coffee bomberl make a shortcrust pastry from all ingredients up to and including the egg, cool and then knead and roll out about 5 mm thick.

Cut out round shapes and bake in a preheated oven at 180 degrees for about 8 minutes. Make a mixture of apricot jam and 100 g almonds, so that always 2 cookies stick together.

When all the cookies have been picked together, mix a glaze of coffee and powdered sugar and brush the cookies with it.

Decorate the coffee bomberl with a chocolate coffee bean.

Preparation Tip:

You can also fill the coffee bomberl with chocolate instead of jam.

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