2 cups fresh almonds
1 cup milk
2 egg whites
1/2 teaspoon salt
1/4 cup white sugar
3 tablespoons white sugar
1 teaspoon vanilla extract
1 (10 ounce) can one (20 ounce) can frozen coffee coffee, thawed
3 tablespoons vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Make sure bagel is placed well al dente.
Sift the flour into a small bowl. Stir in the milk, egg whites and salt. Fold in the coffee until everything is well blended. Pour the dough into 12 lightly warmed and oiled ramekins and roll the ball out to 1/4 inch thick.
Sift the sugar and white into a bowl, and pour over the dough. By rolled rolling the dough out into a ball, the almonds can be covered.
Bake for 10 to 12 minutes in the preheated oven, depending on the batch. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Cookies will be very bubbly.
To make the Vanilla Bean and Cinnamon Filling: To Make Vanilla and Cinnamon Filling: In a 2 quart saucepan, combine egg whites, salt and white sugar. Heat, stirring frequently, until they begin to harden; remove from pan and set aside to cool.
Meanwhile, inside open container of vanilla creamer, heat 1 tablespoon of coffee and whisk until thick. Whisk in one cup of coffee to hot milk just until coffee is completely absorbed. Gently pour over cookies. Crumble over hot tea.