Ingredients

• 5.28 oz (150 g) flour
• 1 tbsp baking powder
• 1.76 oz (50 g) sugar
• 1 package vanilla sugar
• 1 small bottle of baking rum (or  a bit less)
• 2 tbsp milk
• 1.76 oz (50 g) butter
• 4.4 oz (125 g) coconut fat like Palmin or vegetable shortening like from Spectrum
• 2.29 oz (65 g) powdered sugar
• 0.88 oz (25 g) cocoa powder unsweetened
• 1 package vanilla sugar
• some baking rum or vanilla
• 1 egg
• 2.65 oz (75 g) almonds chopped coarsely
• 5.28 oz (150 g) chocolate glaze or Kuvertüre (if you cannot get it just melt 1 bar of dark chocolate like from Lindt in a double boiler, add 1 tbsp of Palmin or vegetable)

Directions

1. Mix flour with baking powder and sieve it on a baking board.
2. Make a mold and add sugar, vanilla sugar, rum and milk, mix with some flour.
3. Add cold butter that is cut in pieces and knead until you have  a smooth dough.
4. Roll the cake very thin and cut out round cookies (diameter 4-5 cm or 2 inches).
5. Use the remaining dough and create whatever forms and set aside.
6. Bake cookies and remaining dough  for 10 minutes on 180 C or 350 F.
7. For the topping melt Palmin or vegetable shortening and let it cool off  a bit.
8. Mix powdered sugar with cocoa and vanilla sugar, add rum, then the egg and bit by bit the coconut fat.
9. Make crumbles out of the remaining baked dough and mix it with the almonds and the coconut cream.
10. Place the topping like  a little mountain on each  cookie and let it dry.
11. Make the glaze then dip each Granatsplitter into the chocolate.
12. Let them dry and keep cool.