Almond-buckthorn cookies (gluten-free)
These cookies are fantastically delicious - crispy on the edge and soft in the middle. Light acidity from the sea buckthorn juice, a marzipan-like sweetness and lots of dark chocolate.
You will need this:
200 g of sugar
100 g of butter
200 g almond flour
30 g tapioca flour (can be replaced with potato flour)
1/2 tsp baking soda
1/2 teaspoon baking powder
1 tsp flake salt
40 g oatmeal
10 tablespoons of 100% sea buckthorn juice
100 g dark chocolate
Here's how you do it:
Melt the butter and let it cool slightly. Stir it together with the sugar, add the egg and stir it all together well.
Weigh out the oatmeal in a small bowl or cup and add the sea buckthorn juice so that it can soak up a little.
Mix the dry ingredients: almond flour, baking soda, baking powder, salt and tapioca flour and mix it all well with the egg mixture.
Coarsely chop the chocolate and now add both chocolate and oatmeal/juice, stir until it is distributed.
Put the bowl with the dough in the fridge and turn on the oven at 160 degrees fan.
When the oven is hot, add 9 tbsp. dough on a plate with baking paper, well distributed, because they float out.
Bake them in the middle of the oven for 12-13 minutes. Be patient and let the cakes cool completely on the tray.
There will be 20-25 pieces. depending on how big you make them.