Gluten-free Moroccan cookies

Gluten-free Moroccan cookies

Duration: 00:60 (h:m) Portions: 40 (pcs)
You will quickly get used to gluten-free moroccans covered in chocolate.
Ingredients
  • 500 ml whipping or cooking cream or milk
  • 100 g of butter
  • 100 g of walnuts
  • 100 g mix of almonds, hazelnuts and cashew nuts
  • 100 g of dried fruit
  • 100 g of candied lemon and orange peel
  • 8 tablespoons Universal mix Liana
  • 6 spoons of cane sugar
  • 2 bags Liana vanillin sugar
For rubbing
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  1. Cook a thick porridge from Universal mix, butter, sugar and cream. While still hot, mix all the nuts, fruit and peel cut into small pieces.
  2. We line the tray with baking paper and scoop the porridge with a spoon and make piles further apart. Shape pancakes with a fork or a coffee spoon. Bake in a heated oven at 200°C for about 12 minutes.
  3. Melt the chocolate together with the fat in a water bath. Cover the bottom of the cooled moroccans with chocolate and let them harden.

A good tip:
If the porridge sticks to the fork, soak it in water.

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Ingredients
  • 500 ml whipping or cooking cream or milk
  • 100 g of butter
  • 100 g of walnuts
  • 100 g mix of almonds, hazelnuts and cashew nuts
  • 100 g of dried fruit
  • 100 g of candied lemon and orange peel
  • 8 tablespoons Universal mix Liana
  • 6 spoons of cane sugar
  • 2 bags Liana vanillin sugar
For rubbing
Add to cart Print recipe Share on Facebook

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