Almond Crunch, Ginger Balls, Coconut Candy & Fruit Thalers
Almond Crunch Cookies
300 g spelled flour
150 g of butter
1 pinch of salt
2 tsp. honey, alternatively maple syrup
3-7 Tbsp. rice milk
Knead the flour, fat, honey and salt into a crumbly dough. Vary with the amount of milk so that an easily mouldable, slightly moist kneading dough is created. If the dough is too soft, it should be refrigerated for a few minutes.
Preheat the oven to 200 °C (hot air 180 °C). Grease a baking sheet or line it with baking paper. Spread the dough on the baking sheet with the rolling pin or by hand. Prick the dough sheet several times with a fork and prebake for 10-15 minutes.
160 g liquid, tasteless honey (preferably the linden – acacia variety)
20 g butter
½ tsp. ground Tonka bean
200 g almond flakes
Heat honey, fat and Tonka bean in a saucepan. Stir in the almond flakes. Spread the brittle on the pre-baked dough with a spoon or spatula and press down. Bake the dough for another 15-20 minutes until light brown. Cut into small squares with a sharp knife or pizza cutter immediately after baking.
75 g of butter
100 g brown sugar
40 g agave syrup
175 g spelled flour
100 g candied ginger, finely chopped
Preheat your oven at 180 °C. Beat the butter, sugar and syrup until creamy. Add flour and ginger and mix well. Shape the dough into small balls, flatten it a little and place on a baking sheet with sufficient space between the balls. Bake for 12-15 minutes. Sprinkle with powdered sugar as desired.
150 g of butter
100 g coconut cream
50 ml coconut milk
150 g brown sugar
1 tsp. of rose water
75 g spelled flour
75 g coconut flakes
Gently heat the butter, coconut cream, brown sugar and coconut milk, do not cook. Add flour, flakes and rose water and mix well. Put in a cool place for 12 hours. Place walnut-sized mounds on baking paper and bake at 180 °C for about 12-15 minutes. Decorate with coconut flakes and store in the refrigerator.
250 g spelled flour
165 g of butter
60 g powdered sugar
pinch of salt
zest of one lemon & splash of lemon juice
75 g dried fruits of your choice, finely chopped
Preheat the oven at 190 °C. Whip the fat, powdered sugar and salt. Add zest of one lemon, a splash of lemon juice, flour and chopped dried fruit and make a short-crust pastry. Refrigerate. Then roll out the dough approx. 1 cm thick and cut out with moulds or shape into a roll and cut into slices. Place on a baking sheet lined with baking paper and bake for 12-15 minutes. Sprinkle with powdered sugar as desired.