Mocha Beans

Ingredients for approx. 30 pieces

150 g butter
70 g sugar
1 sachet vanilla sugar
1 tbsp coffee
1 egg
150 g flour
¼ sachet baking powder
1 teaspoon cocoa powder
50 g almonds – grated
1 pinch salt
Apricot jam for filling and melted dark chocolate to dip in

Stir the soft butter with sugar, vanilla sugar and the dissolved coffee until creamy. Then stir in the egg. Add flour, sifted baking powder, cocoa powder, almonds and salt to the butter mixture with a wooden spoon and stir briefly. Fill the dough into a bag with a perforated spout, then spray as bean-shaped forms (3 cm long) on a baking tray and bake in a preheated oven.

Oven temperature: 180 degrees for about 10 minutes

Allow the pastry to cool, spread with the apricot jam and cover again with a biscuit. Dip into liquid chocolate, place on baking paper and allow to dry.