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Halloween finger cookies

Label gluten_free
60 min
easy
medium

Preparation

1

In a large bowl, beat the honey and coconut oil until smooth and creamy using an electric hand mixer.

2

Add the vanilla and almond extracts and mix again.

3

Add the coconut flour and salt to the bowl and stir until everything is well mixed and forms a wet dough. Scrape the dough on a large piece of foil and wrap it in a flat, thin disc. Place in the refrigerator for about 25-30 minutes until it is firm and rollable.

4

While the dough is cooling, preheat the oven to 325 degrees and cover a baking sheet with baking paper.

5

Remove the dough from the refrigerator and roll 1 tablespoon-sized balls into 10 cm long finger shapes, which are approximately 1 cm thick. Place it on the prepared baking sheet and press a sliced ??almond firmly into the fingertip to make fingernails. Remove the almond before baking. Then, with a small, sharp knife, make several horizontal, shallow cuts just below the fingernail and then in the center of each finger to represent knuckles. Lightly press the dough on both sides of the knuckles to form them. Place the entire plate in the freezer for 10 minutes.

6

After freezing, bake the cookies until golden brown and lightly bursting (the cracks are normal, don't worry!) for about 12-13 minutes. Let cool afterwards!

7

Once cooled, dip the bottom of the finger into the strawberry jam, so that it looks like it has been cut. Then fill the fingernail space with a dollop of jam and press a sliced ??almond on it. Enjoy your meal!

Ingredients

6
People
  • 60 ml honey
  • 120 ml biofood coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 130 g biofood coconut flour
  • 1 pinch of salt
  • 16 biofood almond flakes
  • 69 g puur fruit jam strawberries

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