Almond honey cookies - fiery sweet

Details

30 min

30 min

15 min

Ingredients

For the dough:

220 g Rapunzel blanched almonds, finely ground
1 tsp. Rapunzel locust bean gum
1 tsp. bakind powder
1 tsp. Rapunzel bourbon vanilla powder
3 egg yolks
1 pinch Rapunzel sea salt
50 g creamy honey
50 g refrigerated butter, cut in flakes
3 tbsp. Rapunzel almond butter

For the icing:

100 g Rapunzel bittersweet chocolate coating, melted in a water bath
1-2 pinches of ground cayenne pepper (depending on personal taste)

Details

30 min

15 min

Method

Mix ground almonds, locust bean gum, baking powder and vanilla in a separate bowl. Beat egg yolks with salt and honey until creamy and add flakes of butter.

Add nut butter to almond mixture and knead into a smooth dough. Put dough in the refrigerator for 30 minutes. Preheat oven to 180 °C (fan oven: 160 °C). Dust work surface with flour and roll out dough to a thickness of approx. ½ cm to 1 cm.

Cut out cookies with cookie cutters and place cookies on a baking sheet that was covered with baking paper. Bake for about 15 minutes and let cool.

Mix cayenne pepper with melted chocolate and decorate cookies.

Ingredients

For the dough:

220 g Rapunzel blanched almonds, finely ground
1 tsp. Rapunzel locust bean gum
1 tsp. bakind powder
1 tsp. Rapunzel bourbon vanilla powder
3 egg yolks
1 pinch Rapunzel sea salt
50 g creamy honey
50 g refrigerated butter, cut in flakes
3 tbsp. Rapunzel almond butter

For the icing:

100 g Rapunzel bittersweet chocolate coating, melted in a water bath
1-2 pinches of ground cayenne pepper (depending on personal taste)

Details

30 min

15 min

Rapunzel Products

Almonds blanched, Europe

Locust bean gum

Almond butter

Atlantic sea salt fine

Bourbon vanilla powder HAND IN HAND

Semisweet couverture HAND IN HAND