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Flourless almond Easter lamb

Details


    by
    BerlinKitchen

    Method


    Preheat oven to 350°F. Mix the almond flour, ground almonds and locust bean gum in a bowl with the baking powder. In a second bowl, mix vanilla, sugar, ghee, lemon juice and salt, then add the eggs and mix well. Finally, mix the almond mixture under the wet mixture and stir well.

    Grease the lamb baking form with a bit of ghee. Add the dough and bake in the preheated oven at 350°F for about 35-40 min. Using a toothpick, test the dough to see if it is completely baked through. Leave the Easter lamb in the form to cool and turn upside down carefully to release it. Sprinkle with powdered sugar and serve.

    Rapunzel Products


    201730 Almond flour
    1006205 Allgäu Ghee
    201460 Almonds roasted, ground
    1460370 Bourbon vanilla powder, HAND IN HAND
    1440995 Locust bean gum
    1400325 Cristallino cane sugar, HAND IN HAND
    1200135 Atlantic sea salt fine
    RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de
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    RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de