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
To shape
How it's done
Dough
Mix the almond flour, icing sugar and baking powder in a bowl. Place the aquafaba and vinegar in a measuring cup, beat until stiff using the whisk on a mixer, then carefully fold into the almond mixture using a rubber spatula. Mix in the vanilla paste and bitter almond extract.
To shape
Divide the dough into 16 portions, shape into balls, toss the balls in the icing sugar. Transfer the dough balls to a baking tray lined with baking paper, making sure they are well spaced out, then flatten slightly.
To bake
Approx. 16 mins. in the centre of an oven preheated to 175 °C. Remove from the oven, leave to cool on a rack.
| Note: | Almond flour is much finer than ground almonds and, depending on the manufacturer, also lower in fat. I used the almond flour from Nu3. It is available in larger Coop sales outlets. |
|---|---|
| Note: | Aquafaba is the liquid found in a can of chickpeas. |
| Shelf life: | in an airtight container for approx. 5 days. |
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