Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
How it's done
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Dough
Mix the almonds, coconut palm sugar and gingerbread spice in a bowl. Beat the egg whites with the salt until stiff. Using a rubber spatula, carefully fold in the almond mixture. Empty the icing sugar into a deep dish. Divide the dough into 15 portions, shape into balls, toss the balls in the icing sugar. Transfer the balls to a baking tray lined with baking paper, making sure they are well spaced out, then flatten slightly.
Bake
Approx. 15 mins. in the centre of an oven preheated to 150 °C. Remove from the oven, allow to cool slightly on the tray, transfer to a cooling rack and leave to cool completely.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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