These almond cookies are a must for anyone who loves crunchy, tender and full of flavour! With just a few vegan ingredients and a pinch of carnival joy, you can whip up a delicious, colourful treat in no time at all.
Preparation 10 min | Preparation 20 min | Resting time 50 min | Total 1h20
Ingredients
For approx. 10 Cookies
- 140 g white flour
- 75 g almonds
- 150 g sugar
- 100 g margarine (room temperature)
- ¼ TL vanilla powder
- 60 g apel puree
- 2 ½ tsp backing powder
- ¼ tsp salt
- 80 g coloured sugar sprinkles (vegan)
How to make it
- Grind the almonds finely in the food processor
- Stir margarine until fine peaks form
- Add sugar, vanilla and applesauce and mix to a homogeneous mass
- Stir in the ground almonds, then add the flour, baking powder and salt and mix to a dough.
- Fold in the coloured sugar sprinkles and shape into a dough ball by hand, then leave to rest in the fridge for 30 minutes
- Fold in the coloured sugar sprinkles and shape into a dough ball by hand, then leave to rest in the fridge for 30 minutes
- Using two tablespoons or an ice-cream scoop, form balls of dough 5 cm apart and place on a baking tray lined with baking paper.
- Chill the dough balls on the tray for 20 minutes. preheat the oven to 180 degrees top/bottom heat
- Bake the cookies for 10-12 minutes until they are lightly brown around the edges (the balls will turn into cookies by themselves in the oven, you don't need to flatten them).
Tip!
Fold the sugar sprinkles into the finished dough. If you add them at the beginning, they will (partially) dissolve or lose their colour.
Developed by The Lucky Tofu
