Ingredients & method:
1 tbl instant coffee (i use Vietnamese coffee) + 1 tbl hot water +1 tbl raspberry rum + 1/2 tbl vanila extract, beat with 1 egg, set aside for 1/2 hour.
All purpose flour 250g + Almond flour + Barzil nuts flour (i blend it myself) = 50-60g + baking powder 1 tsp + Cocoa powder 1 tbl. Mix well all the dry ingredients.
Beat 200g butter with 180g fine sugar until pale. Add the egg mix & than dry ingredients. mix in about 250g choc chunk. Cover with plastic foil & put in the fridge for 3-4 hours to rest.
Make into small balls & bake in preheat oven 160-170 degree C for 17-18 min.