They take a bit of time to prepare, but with the Thermomix it's so much easier to make them. Try this lovely chewy cookies for yourself! You won't be disappointed.
80 gram almonds
90 gram eggwhites (about 3 eggwhites)
80 gram fine castor sugar
30 gram confectioner's sugar
18 gram (gluten-free for those who need it) flour
100 gram dark chocolate
50 gram butter at room temperature
50 gram confectioner's sugar
1 tablespoon instant coffee
Preheat the oven at 180 degrees Celsius (160 degrees fan-assisted)
Line a baking tray with baking paper
Grind the almonds 10 seconds at speed 9 (almond meal).
Clean the TM-bowl and make sure it is greasefree. In case of doubt: put some water in the bowl, add a little bit of vinegar or lemon juice and boil 5 minutes at 100 degrees, speed 1.
Use the butterfly. Put eggwhites in the bowl and beat in 3 minutes speed 4 until firm peaks. With Thermomix still at speed 4 add castor sugar one spoonful at a time. Fold in the flour, almond meal and confectioner's sugar carefully with spatula.
Put mixture in piping bag and pipe 10 centimeter long straight lines on baking paper. Sprinkle with almond slivers. Bake in oven for 12 minutes. Leave cookies to cool on baking tray for 5 minutes, then transfer them to wire rack to cool down completely.
Meanwhile, prepare the filling. Put butter, confectioner's sugar and instant coffee in TM-bowl, 15 seconds at speed 4. Ready.
Once the cookies have cooled down completely, pipe or spoon filling on top of one cookie and place a second cookie on top.
Clean the TM-bowl and add chocolate to TM-bowl, 4 seconds at speed 7 to break down the chocolate in smaller pieces. Melt the chocolate, 1 minute at 50 degrees, speed 2. Transfer the chocolate to a small bowl and dip both ends of the cookie in the chocolate.