Gluten-free bear paws
They do not crumble and can be easily removed from the molds
Ingredients
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Dough
- 350 g Cake mix Liana
- 140 g vegetable fat
- 110 g powdered sugar
- 80 g of ground walnuts
- 1 egg
- 1 spoon of Liana dark cocoa
- 1 spoon Liana lemon glaze
- 1 pc Vanillin sugar Liana
Appendices
- 200 g powdered sugar
- 1 pc Vanillin sugar Liana
1. Work the dough by hand in a bowl. Wrap in cling film and let sit in the fridge for 24 hours.
2. Press the dough into dry molds and press the center with your thumb. Bake at 180 °C for about 20-25 minutes.
3. Wrap the warm bear paws in powdered and vanillin sugar . We can store the finished products in a jar for a long time.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 350 g Cake mix Liana
- 140 g vegetable fat
- 110 g powdered sugar
- 80 g of ground walnuts
- 1 egg
- 1 spoon of Liana dark cocoa
- 1 spoon Liana lemon glaze
- 1 pc Vanillin sugar Liana
Appendices
- 200 g powdered sugar
- 1 pc Vanillin sugar Liana
Products to recipe
