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Snacks & Ribbles
White chocoate with Almond- Amaranth Crispy cookies with Tonka
drucken
Details
Preparation time: 20 minutes
vegan
gluten-free
by
Elisabeth Bader
Ingredients
For about 30 pieces
100 g
Rapunzel White couverture
40-45 g
Rapunzel Milk chocolate with whole almonds
35 g
Rapunzel Coconut butter
1 – 2 pinch
Rapunzel Tonka bean
1,5 pinch
Rapunzel Bourbon vanilla powder
100 g
Rapunzel Almond sticks
25 -30 g
Rapunzel Amaranth popped
Details
Preparation time: 20 minutes
vegan
gluten-free
by
Elisabeth Bader
drucken
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.
drucken
Ingredients
For about 30 pieces
100 g
Rapunzel White couverture
40-45 g
Rapunzel Milk chocolate with whole almonds
35 g
Rapunzel Coconut butter
1 – 2 pinch
Rapunzel Tonka bean
1,5 pinch
Rapunzel Bourbon vanilla powder
100 g
Rapunzel Almond sticks
25 -30 g
Rapunzel Amaranth popped
Details
Preparation time: 20 minutes
vegan
gluten-free
by
Elisabeth Bader
Rapunzel Products
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