Coffee Cream Biscuits

Cream butter with sugar and salt. Gradually add yolks, lemon zest, cinnamon and liqueur. Stir in flour and cocoa with a wooden spoon. Fill the mixture into a piping bag with a smooth nozzle and pipe small doughnuts onto a prepared baking tray. Bake in the preheated oven at 155 to 165 °C for about 12 minutes, not too dark. For the filling, bring whipping cream and coffee powder to the boil, dissolve chocolate in it and stir in rum before topping. Stir briefly. Spread half of the cookies on the flat side with the filling and place the other cookies on top.Dip up to half in white chocolate icing.

Preparation Tip:

If you want to enjoy the coffee flavor more intensively, you can simply double the amount of coffee powder. You can mix some finely ground instant coffee powder (dissolved in a little alcohol) to the biscuit mass.

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