This recipe was found on Femina
Work time: 2 hours
250 g flour
70 g powdered sugar
25 g almond butter
125 g softened butter
1 small egg
2 sheets gelatine
4 dl cream
2 tbsp sugar
2 tbsp whole, crushed coffee beans
½ vanilla pod, preferably Polynesian
1 dl sugar
2-3 medium-sized apples
juice of ½ lemon
powdered sugar for glaze
½ dl good black currant marmalade
1 dl cream beaten to whipped cream
1 fresh apple for garnish
whole freeze-dried black currants for garnish
1. Blend flour, powdered sugar, almond flour, and butter with your fingers until it resembles breadcrumbs. Incorporate the dough with beaten egg, until the dough is smooth and even. Refrigerate 1/2 hour, covered with plastic wrap.
2. Heat oven to 180° C. Take the dough out of the fridge, and knead lightly. Sprinkle work surface with flour, and carefully roll the dough out to about 5 mm thick. Cut out 16 identical rounds with a cookie cutter with a diameter of 7-8 mm. Cut out a few extra so you’re sure you have enough.
3. Place the cookies on a parchment-lined baking sheet and bake in the middle of the oven for 10-15 minutes, until nicely golden. Let cool completely on wire rack.
4. Soften the gelatine in very cold water. Heat cream, sugar, and coffee beans up to the boiling point. Mix well. remove from heat, let stand 5 minutes, so the beans flavour the heated creme. Strain through a chinois to remove all the coffee beans. Blend the softened gelatine into the warm creme. Refirgerate for 3 hours, until it’s cold and resembles a mousse or fromage. You can speed up the process by placing the creme in a large, wide bowl and freezing it.
5. Beat the cold coffee creme stiff. Be careful not to beat too much, or the creme can separate. Fill a pastry bag with a star tip with the creme.
6. Remove the grains from the vanilla pod. Mash the grains with a bit of the sugar. Peel the apples, and cut into small pieces about the size of grapes. Place sugar, apples, vanilla-sugar, and lemon juice into a pot and let it cook on medium heat for 10-15 minutes, until the apples have just softened. Cool completely before use.
7. Assembly: Choose 8 nice cookies to be the tops. Mix a glaze of powdered sugar and water, and divide on 8 cookie tops in a nice circle. Let the glaze stiffen.
8. Pipe a round of mocha creme along the edges of each of the remaining 8 cookies (the ones without glaze), leaving room in the middle for the marmalade and compote. Place a spoonful marmalade down in the hole on each bottom, then place a good spoonful of compote atop the marmalade.
9. Lay the tops atop the creme and marmelade. Set a little roset of freshly made whipped cream over the glaze on each cookie, and garnish with thinly sliced apple, freeze-dried black currants, and/or coffee beans. Serve immediately.