Cakes & pastries

Almond honey cookies - fiery sweet

Name: Almond honey cookies - fiery sweet
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: For 32 cookies
Ingredients: 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; 100 g Rapunzel bittersweet chocolate coating, melted in a water bath; 1-2 pinches of ground cayenne pepper (depending on personal taste)

45 Min.

For 32 cookies

Info

Perptime 30 Min.
Resttime 30 Min.
Baketime 15 Min.

Ingredients

Portions

For the dough:

220 g Almonds blanched, Europe
1 Locust bean gum
1 tsp. bakind powder
1 Bourbon vanilla powder HIH
3 egg yolks
1 Atlantic sea salt fine
50 g creamy honey
50 g refrigerated butter, cut in flakes
3 Almond butter

For the icing:

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

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Almonds blanched, Europe

Locust bean gum

Almond butter

Atlantic sea salt fine