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all recipes
Snacks & Ribbles
White chocoate with Almond- Amaranth Crispy cookies with Tonka
Details
20 min
print
Recipe from Rapunzel customer Elisabeth
Ingredients
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
20 min
print
Recipe from Rapunzel customer Elisabeth
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.
White chocoate with Almond- Amaranth Crispy cookies with Tonka
Ingredients
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
20 min
print
Recipe from Rapunzel customer Elisabeth
White chocoate with Almond- Amaranth Crispy cookies with Tonka
Rapunzel Products
White couverture HAND IN HAND
Milk chocolate with whole almonds, 200g HAND IN HAND
Tonka bean, ground
Bourbon vanilla powder HAND IN HAND
Almond sticks
Amaranth popped
Coconut butter
HAND IN HAND
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