Ingredients
- 70 g vegan margarine
- 55 g powdered sugar
- 15 g cocoa powder
- 50 g almonds, ground
- 160 g flour
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 40 ml espresso, cooled
- 1 pinch of salt
- Filling
- 45 g praliné
- 50 g dark chocolate
- 25 g soy cream
Instructions
1. Whisk the margarine and icing sugar until creamy.
2. Mix the flour, cocoa, almonds and spices. Add the fat-sugar mixture and coffee and knead (preferably by hand).
3. Roll out the dough to about 4-5 mm thick on a floured surface and use a cookie cutter to punch out some discs measuring 3 cm in diameter. Also cut out an inner circle of about 1.7 cm in one half (e.g. using the wider end of a pastry bag nozzle).
4. Bake in a preheated oven at 190 °C for approx. 7 minutes.
5. Melt the praliné, dark chocolate and soy cream in a water bath and use to fill the cooled cookies.
