Grate the almond paste and mix it with sugar and egg white. Pipe or spoon small round or oval mounds on a parchment-lined baking sheet. Press the mounds with your finger to give them a flat, even shape. Leave on the baking tray for 30 minutes, then bake at the centre of the oven at 175°C for about 10 minutes. Allow to cool on the baking sheet.
Stir the cream cheese, butter/margarine and sugar until smooth. Add the vanilla sugar, egg yolk and cocoa powder and stir until thoroughly combined. Spread or pipe the filling onto the cooled biscuits. Place the biscuits in the freezer for about 15 minutes.
Melt the chocolate and coconut fat in a bowl over a water bath. Dip the side of the biscuits with the filling on into the chocolate and then, if desired, into the chopped nuts or almonds. Store in the refrigerator. Can be frozen.
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