For filled nuts knead all ingredients into a dough, let rest a little. Press the mass (about 7-8 g) into larger nut molds and bake at 180 degrees until pale brown. Allow to cool.
For the cream, whisk the coffee and egg and bring to the boil with the vanilla sugar, flour and sugar and leave to cool.
Cream butter and powdered sugar and stir in the coffee mixture. Stick 2 nut halves together with the cream and sprinkle with powdered sugar.