Almond tongues, vegan

Method

Preheat the oven to 180 degrees. Cover the baking sheet with baking paper. If the ground almonds are not yet roasted, roast them in the oven for 5 minutes on the lower rack. Wash the orange and rub the peel. Mix the flour, the orange peel, the ground almonds, the cloves, the sugar and the salt. Dice margarine and add. Knead into a smooth Preheat the oven to 180 degrees Celsius. Cover a baking sheet with baking paper. If the ground almonds are not yet roasted, roast them in the oven for 5 minutes on the lower rack. Wash the orange and zest the peel. Mix the flour, orange zest, ground almonds, cloves, sugar and salt. Dice margarine and add. Knead into a smooth dough with the dough hook of a hand mixer or similar kitchen appliance. Press the dough flat and refrigerate for 2 hours. Divide the cold dough into 50 g portions. Shape the portions into a 32 cm roll on a lightly floured work surface. Cut the roll into pieces about 8 cm long. Place the cookies on the baking paper and brush with vegetable milk. Scatter the flaked almonds on top. Bake in the preheated oven for 12-15 minutes until golden. Roll or sprinkle the still-hot tongues in the vanilla sugar mixture. Cool on a wire rack.

Ingredients

• 1 tsp zest of an orange
• 250 g speltflour type 630
• 150 g Rapunzel Ground Almonds
• 100 g Rapunzel Cristallino cane sugar
• 1 pinch of ground cloves
  or Rapunzel tonkabean powder
• 1 pinch of Rapunzel Sea Salt
• 200 g margarine
• some flour for moulding

For the decoration:

• 3 tbs plant milk
• 75 g Rapunzel almond flakes
• 40 Rapunzel Cristallino cane sugar
• 2 packets of Rapunzel bourbon vanilla powder