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White chocoate with Almond- Amaranth Crispy cookies with Tonka

Details


Preparation time
20 min
Recipe from Rapunzel customer Elisabeth
White chocoate with Almond- Amaranth Crispy cookies with Tonka
White chocoate with Almond- Amaranth Crispy cookies with Tonka

Method


Melt white and chopped milk chocolate with coconut in a water bath. Then stir in Tonka bean and Bourbon vanilla powder. Add almond pencil and Alpen-Amaranth. Mix evenly. With the help of two tsp, put small piles on baking paper, cool and let dry. The almond-amaranth-crunchy-biscuits do not need to be baked. Storage in the fridge is ideal.
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