Knead a short pastry from flour, butter and sugar, almonds and liqueur and refrigerate.
Prepare the filling from warm butter, powdered sugar, dissolving coffee and liqueur and beat well, also refrigerate. Roll out the short pastry and cut out round biscuits.
Bake the cookies at 180 °C top/bottom heat until light. Stick the cooled cookies together with the filling and mix a glaze of powdered sugar and coffee.
Stick a coffee bean made of chocolate onto each coffee cookie while the icing is still liquid.
Preparation Tip:
You can also make the icing for the coffee thalers with lemon instead of coffee if you prefer.
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