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MANDORELLI COCOA

ingredients

servings

4

Almonds

10 unit

Chopped Almonds

10 grams

Bitter cacao

2 teaspoons

Potato starch

30 grams

Brown cane sugar

80 grams

Grated lemon peel

1 teaspoon

Sunflower oil

2 teaspoons

Almond milk

30 grams

Okara

120 grams

Desserts from Italy

MANDORELLI COCOA

MANDORELLI COCOA

vegan with nuts source of D vitamins

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

MANDORELLI COCOA

Okara, this unknown ..... This is the solids content of the milk plant preparation, in our case is okara almond since we self-produced milk (v. Previous recipe). It did not have much flavor, but we manage to make it tasty by adding an ingredient that does not like anyone ever (joke!): cocoa!

MANDORELLI COCOA step 1

step 1

In a bowl combine all wet ingredients, ie okara almonds, almond milk, vegetable oil (sunflower or corn), grated rind of half a lemon mix well.

MANDORELLI COCOA step 2

step 2

In another bowl mix together the dry ingredients: sugar, starch (maybe cornstarch), cocoa.

MANDORELLI COCOA step 3

step 3

Combine wet and dry and mix thoroughly crushing any lumps: you will get a fairly soft dough. Add the chopped almonds (1 tablespoon) and mix again.

MANDORELLI COCOA step 4

step 4

At this point the mixture should stand in the cold: an hour in the refrigerator or, if you are in extreme delay fifteen minutes in the freezer.

MANDORELLI COCOA step 5

step 5

Preheat oven to 180º ventilated, prepare a baking tray lined with parchment paper and roll into balls of about 3 cm in diameter which then will be slightly squashed: you will get nibbles.

MANDORELLI COCOA step 6

step 6

Place them on the plate, each press of a whole almond. Bake for 15 minutes. The cookies are soft and are perfect for the five Inglese Tea!

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