Ingredients
Dough:
- 2 teaspoons Coffee natural finely ground
- 100 ml Water hot
- 3 teaspoons Sugar
- 180 gram Flour wheat / Flour
- 1 teaspoon Baking powder
- 1 pinch Salt
- 2 tablespoons Vegetable oil
Filling:
- 50 gram Walnuts
- 2 tablespoons Sugar
- 100 gram Raspberries
- 10 pieces Apricot
Instructions
- Dough: Mix coffee and sugar, pour boiling water, stir and let cool.
- In a bowl, mix flour, salt and baking powder.
- Add vegetable oil and gradually pour in the cooled coffee along with the coffee grounds, knead the dough.
- Knead the dough until smooth, soft, not sticky.
- To fill: Wash the fruit, remove the apricot pits. Chop the nuts and mix with sugar.
- On a sheet of baking paper, roll out the dough into a thin layer.
- Pour the sugar-nut mixture into the middle, distribute, leaving 3-4 cm of the edge.
- Put the fruit on top.
- Wrap the edges of the dough over the fruit. The edges can be lightly sprinkled with water and sprinkled with sugar. Bake in a preheated 200 degree oven for 25-30 minutes until cooked. Remove the finished biscuit from the oven and let it cool.
- Bon appetit.