i made coffee liqueur. it’s filled with other flavours, too, and it’s quite good. it’s nice to sip from a little glass, but it’s nice if you put it in cookies, too. or in icecream.

i also tried to make walnut liqueur, but it’s no good. don’t know why, maybe it’s the votka. i’ll try next year again, with rakija.

coffee liqueur

150 gr brown sugar

1 cinnamon stick

1 star anise

6 cloves

40 coffee beans

500 ml rakija

put everything in a clean bottle and close it.

let the liqueur infuse at room temperature for 1-2 weeks. i let mine infuse for two weeks and i shaked the bottle every 2-3 days. as soon as the sugar has dissolved and the spices/coffee beans have sunk to the bottom, the liqueur is done. pour it through a fine-mesh sieve and discard the spices. keeps well for several weeks.

cookies with coffee liqueur

for the dough

100 g butter, softened

100 g sour cream, softened

170 g of flour

1 tablespoon powdered sugar

for the filling

65 g almonds

1 tablespoons coffee liqueur

3 tablespoons plum jam (or apricot jam, or some other)

mix the softened butter and sour cream until creamy frothy. add the flour and sugar, mix until you get a soft dough ball. wrap in plastic wrap and place in refrigerator for an hour.

chop the almonds with a knife or in a food processor. mix the jam with the coffee liqueur.

roll out the dough to a rectangle about 20 x 40 cm. spread with jam, distribute uniformly the almonds.

roll up the dough starting from the longest side. cover with plastic wrap and put it back in the fridge for another hour.

heat the oven to 180°C. cut the roll into slices about 8 mm thick and place them on a baking tray lined with baking paper. bake for 10-15 minutes.