Pine-nuts choco cookies

cookies secondaToday I want to share with you one of Marco Bianchi’s recipes freely revisited by me that will be an excellent snack for both adults and children. They are oily and fragrant cookies with chocolate drops. These biscuits do not contain ingredients derived from animals, so they are vegan … enjoy them!
220 gr. of wholemeal spelled flour (spelled flour has a naturally sweet flavor and makes the dough softer)
30 gr. corn flour
30 gr. almond flour
1 pinch of salt
100 gr. brown sugar (mascobado type)
50 gr. organic maple syrup
50 gr. organic sunflower oil
2 tablespoons extra virgin olive oil
70 gr. dark chocolate drops or chips
1 tablespoon sesame seeds
2 tablespoons pine nuts
8 tablespoons of unsweetened apple juice
1 dose Bertolini baking or natural baking of your choice
HOW TO: Preheat the oven to 170 up to 180 degrees. Put together all of the flours, a pinch of salt, baking powder and mix well. Then add sugar, maple syrup, olive oil and other ingredients. Finally add the tablespoons of apple juice and remember you can put one or more theless depending on the consistency of the dough ball, which must be a little oily and rather hard to knead. Try to mix the ingredients well so that the chocolate and pine nuts are evenly distributed and the game is done!
Now take an oven plate, put on it baking paper, form a lot of dough balls with a spoon and place them above the telia: you should have about 20 biscuits! Then with a basin of cold water wet the tip of your fingers and mashed and molded balls so that each cookie has a height of about half a centimeter and is well-rounded.
Put in the oven and cook for 15 minutes! Pull them out from the oven and let them cool thoroughly before eating them. The next day they will be even better and if you have an airless container they will keep fresh for a whole week!

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