Vegan marzipan cookies made from fine ground almonds and raw cane sugar, refined with vegan marzipan, cinnamon and bourbon vanilla . A sweet temptation, perfect as a pre-Christmas pastry or for coffee in between.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 20Piece
Calories 152kcal
Ingredients
300gground almonds
150gRaw cane sugarwho likes it very sweet use a little more sugar
Heat oven to 175 degrees convection (195 degrees top/bottom heat) and line a baking sheet with baking paper or a permanent baking mat.
Provide a food processor. Add in ground almonds, raw cane sugar, starch, raw marzipan paste, vegetable milk, cinnamon and bourbon vanilla and mix to a uniform dough.
300 g ground almonds, 150 g Raw cane sugar, 2 tbspn Strength, 30 ml Plant milk, 150 g Marzipan paste, ½ tbspn Cinnamon, ¼ tbspn Bourbon vanilla
Using a spoon, separate small mounds, form into balls, place on baking sheet and flatten. Gladly take a fork to help.
Place in oven and bake for 10-15 minutes until cookies are lightly browned.
Remove from the oven and let cool.
Decorate with chocolate coating as desired.
50 g dark vegan chocolate coating or more for decorating
Enjoy together with a hot drink or just like that!
Keep in an airtight container for up to 2 weeks (if they last that long) or just let them sit in the air in a cookie tray as permanent cookies