Summary

Ingredients

• 4 tablespoon coffee powder (cappuccino), instant
• 50 ml water, hot
• 320 g flour
• 50 g hazelnuts, round
• 50 g almond (s), round
• 100 g suar
• 1 pinch (s) salt
• 200 g butter
• 2 packs cake icing (hazelnut)
• some cake icing (chocolate)

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Instructions

1. Dissolve the cappuccino powder in 50 ml of hot water. Let cool down.
2. Put the flour, almonds, hazelnuts, sugar and salt in a bowl, distribute the butter in flakes over it, add the cappuccino and stir everything with the dough hook of the hand mixer.
3. You can either cool the dough a bit or process it immediately.
4. To do this, shape the dough into several 2 cm thick rolls. Pieces of 1.5 cm are then cut off and rolled into smooth balls. These balls are placed on baking paper and baked at 160 ° C hot air for about 10-15 minutes.
5. Let cool down and coat with the dissolved hazelnut glaze.
6. Place the cookies tightly together, then use a cut open parchment bag and the dissolved chocolate icing to draw thin strips over the cookies.
7. Let dry.