Preparation:
In mixing bowl, combine 1 1/2 cus flour, sugar, salt, and butter, rubbing
butter into flour with fingers.
Whisk egg yolks with a fork. Add vinegar and water. Add remaining flour,
sifting into egg mixture. Mix together lightly. Combine both mixtures,
blending well with fork. Cover. Store in refrigerator several hours or
overnight. For filling, combine cocoa and sugar in a bowl. Blend in coffee,
almonds, and vanilla, mixing well.
Pinch off walnut-size balls of dough, leaving remainder in refrigerator.
Roll out on well-floured board to 2 1/2 inch round. Place a spoonful of
filling in center. Pinch sides together forming closed triangle. Seal well.
Place on ungreased cookie sheet.
Bake at 375ƒ for 25 minutes or until golden brown. Some of the cookies will
open, revealing chocolaty filling.
Transfer to wire rack to cool |
