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White chocoate with Almond- Amaranth Crispy cookies with Tonka

Details


  • Preparation time: 20 minutes
  • gluten-free
by
Elisabeth Bader
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 Products


1430770 White couverture, HAND IN HAND
1430261 Milk chocolate with whole almonds, 200g, HAND IN HAND
1460230 Tonka bean, ground
1460370 Bourbon vanilla powder, HAND IN HAND
201555 Almond sticks
401860 Amaranth popped
1906140 Coconut butter
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