Vegan pecan nut cookies
Total Duration:
20 minutes
Portions:
12-15 Cookies
Difficulty:
light
Cookies are for sharing!
With these delicious pecan and almond cookies
will make the eyes of your loved ones light up.
Ingredients
| ground Farmer's Snack almonds | 100 g |
| spelt flour | 80 g |
| powdered sugar | 70 g |
| baking powder | ½ |
| vanilla sugar | 1 TSP |
| cocoa powder | 2 TBSP |
| salt & cinnamon | 1 pinch each |
| freshly squeezed orange juice | 3 TSP |
| vegan butter or vegetable margarine | 50 g |
| Farmer's Snack pecans for decoration | 30 g |
Preparation
- Finely grind the almonds in a blender.
- Mix all the dry ingredients with the ground almonds.
- Add the vegan butter and knead well.
- Form walnut-sized balls from the dough, flatten slightly and place on a baking tray lined with baking paper, row by row.
- Finally, place whole pecans in the middle of the cookies and twist in slightly.
- Bake at 170° convection oven for 12-15 minutes.
Allow to cool well and enjoy.
Recipe: Denila Hagens @denilanilahh
Natural spanish almonds
• natural• oval-bellied kernels• sweet and intensely creamy• with skin• ripened in the Spanish highlands of Granada• pure as a snack
Pecan nuts
• natural• pure as a snack• rich in unsaturated fatty acids
Vegan for the climate
Interview with chef and author Nathalie Reichelt