Ducat Cookies
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 75 grams sugar
- 1 teaspoon Baking powder
- 1 packet vanilla sugar
- 1 egg (s)
- 1 tablespoon milk
- 125 g mararine
- 65 g powdered suar
- 125 g coconut fat
- 1 packet vanilla sugar
- 25 g cocoa powder
- 1 tablespoon rum
- 1 egg (s)
- 100 g almond (s), chopped
Print Recipe
Pin Recipe Instructions
- Prepare a shortcrust pastry from the flour, sugar, baking powder, vanilla sugar, the egg, the margarine and some milk and cut out small, approx. 2 euro pieces large circles. Bake the ducats for about 8-10 minutes (180 °) and let them cool down.
- Melt the coconut oil and let it cool down a little. Mix the powdered sugar, vanilla sugar, cocoa and egg in a bowl and gradually add the lukewarm fat. Stir until everything connects nicely. Stir in the rum.
- Put a blob (not too much) of chocolate on each cookie and press 2 together. Sprinkle chopped almonds on top.
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