Details
30 min
30 min
15 min
Method
Mix ground almonds, locust bean gum, baking powder and vanilla in a separate bowl. Beat egg yolks with salt and honey until creamy and add flakes of butter.
Add nut butter to almond mixture and knead into a smooth dough. Put dough in the refrigerator for 30 minutes. Preheat oven to 180 °C (fan oven: 160 °C). Dust work surface with flour and roll out dough to a thickness of approx. ½ cm to 1 cm.
Cut out cookies with cookie cutters and place cookies on a baking sheet that was covered with baking paper. Bake for about 15 minutes and let cool.
Mix cayenne pepper with melted chocolate and decorate cookies.
Ingredients
For the dough:
- 220 g Rapunzel blanched almonds, finely ground
- 1 tsp. Rapunzel locust bean gum
- 1 tsp. bakind powder
- 1 tsp. Rapunzel bourbon vanilla powder
- 3 egg yolks
- 1 pinch Rapunzel sea salt
- 50 g creamy honey
- 50 g refrigerated butter, cut in flakes
- 3 tbsp. Rapunzel almond butter
- 100 g Rapunzel bittersweet chocolate coating, melted in a water bath
- 1-2 pinches of ground cayenne pepper (depending on personal taste)
