Nut cookies with filling
Thanks to the addition of walnuts and almonds, the dough is incredibly juicy. The cookies are vegan and gluten-free.
Servings 40 cookies
- 150 g ground almonds
- 200 g walnuts
- 70 g Coconut blossom or whole cane sugar
- 2 tbsp cinnamon
- 50 ml plant drink, e.g. almond
- 1 tbsp abrasion of an organic orange
- 50 g buckwheat flour
- Some fruit compote
Knead the ingredients for the dough well. Then form round biscuits by hand and press a small mould in the middle with your finger.
Place the biscuits on a baking tray lined with baking paper and let them dry for about 2 hours at room temperature. Preheat the oven to 250 °C and bake the cookies for 4-5 minutes.
Then let the biscuits cool down and pour some fruit compote into the mould. Allow to dry briefly.