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Rickety cookies with bionella


Knead the flour, sugar, vanilla sugar, ground hazelnuts, margarine, lemon zest and vegetable drink very well and place in the refrigerator for 30-60 minutes. Preheat the oven to 160 degrees.

Roll out the dough onto a flour-strewn surface and cut out, place on a baking tray and bake about 12 degrees at 160 degrees. Let it cool down and then smear the bottom with bionella and put the lid on it. Dust with powdered sugar and enjoy as desired.

Rapunzel Products

160283 bionella chocolate hazelnut spread, vegan, HAND IN HAND
1400325 Cristallino cane sugar, HAND IN HAND
1460670 Bourbon vanilla sugar with Cristallino, HAND IN HAND

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