Summary

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

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Instructions

1. 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.
2. 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.
3. Put a blob (not too much) of chocolate on each cookie and press 2 together. Sprinkle chopped almonds on top.