Serves 25 - 122 cal per serving
125 g / 4.4 oz
10 g / 0.4 oz
50 g / 1.25 oz
250 g / 8.75 oz
60 g / 2 oz
Prep-time: 20 min. - Total-time: 60 min.
Combine 1 egg, 1 egg yolk (save the egg whiter for later), sugar, vanilla sugar, instant cappuccino powder (preferred unsweetened) and chocolate sprinkles in a bowl and stir. Finely ground the almonds and add to the dough until it's not gooey anymore. Dust the dough with flour and remove from the bowl. On flour dusted workspace roll out the dough until it's 1 cm thick.
Dust the dough with flour if it sticks to the rolling pin.
Line a baking sheet with parchment paper and use a heart shaped cookie cutter to cut out little hearts. Place the heart shaped cookies on the baking tray and put them in the pre-heated oven on the middle rung. Bake for 35 min. at 280 F. Meanwhile beat the egg white until stiff and pour in the confectioner's sugar bit by bit. A creamy spreadable mixture results. Coat the cookies with the sugar mixture as long as they are still warm. Let cool completely on a wire rack. If desired decorate the cookies with a chocolate coffee bean.