Almond nut wedges with apricot jam and chocolate without added flour.
| 70 | margarine |
| 120 | sugar free chocolate drops |
| 80 | Hazelnuts, ground |
| 2 UNIT | Eggs |
| 1 Tsp. | Bourbon vanilla powder |
| 80 | Almonds, ground |
| 1 Pinch | Salt |
| 150 | Almond flour |
| 50 | Almonds, ground |
| 100 | Hazelnuts, chopped |
| 60 | Coconut blossom sugar |
| 1 Tsp. | Baking powder |
| 200 | Apricot jam |
-
Step 1/5
Knead all the ingredients for the dough together and work into a shortcrust pastry. Roll out to an approx. 25x30 cm rectangle and place on a baking tray.
-
Step 2/5
Spread the apricot jam on the dough.
-
Step 3/5
In a saucepan, melt the remaining margarine with the coconut blossom sugar. Stir in the nuts and spread the mixture evenly over the jam layer.
-
Step 4/5
Bake at 180 degrees top/bottom heat for 20 minutes. Let cool for 10 minutes and cut into triangles.
-
Step 5/5
Melt the chocolate drops and coat the cooled nut cookies with them. If the chocolate is too thick, simply add a little coconut oil.
Matching products
-
-
-
-
-
-
-
Organic apricot fruit spread 460gQuantity: 460 gContent: 0.46 kg (€10.87 / 1 kg)
Variants from €4.00€5.00 €10.87 per 1 kg
