Mandelplätzchen Grundrezept

Ingredients

• 1 Organic lemon
• 1 Vanilla bean
• 200 g ground almonds
• 80 g maple syrup
• 2 egg yolks
• 10 g cocoa powder
• 40 g cocoa butter
• 25 g almond butter
• 30 whole and peeled almond kernels

Instructions

1. 1.

   First slit the vanilla bean lengthwise and scrape out the seeds. Rinse the lemon hot, pat dry, and finely grate the zest. Cut the lemon in half and squeeze out the juice.

2. 2.

   Combine vanilla seeds, ½ tsp grated lemon zest, 2 tbsp lemon juice, ground almonds, 60 g maple syrup, and egg yolks quickly into a smooth shortcrust dough. Wrap in plastic wrap and chill for about 30 minutes.

3. 3.

   Roll the dough to 0.5 cm thickness. Use a leaf-shaped cutter to cut almond leaves and place them on a parchment-lined baking tray. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 8–10 minutes until golden brown. Remove and cool.

4. 4.

   For the glaze, gently melt cocoa butter over a double boiler. Remove from heat and whisk in remaining maple syrup, almond butter, cocoa powder, and maple syrup. Transfer to a freezer bag and chill for 10–15 minutes.

5. 5.

   Open a small corner of the freezer bag, drizzle chocolate glaze onto the cookies, and place an almond on top. Let the almond cookies cool completely.