Nougat cookies

Ingredients for 2 servings:

• 200 g nougat mass OR
• 200 g walnuts or almonds or hazelnuts
• 3 tbsp beet syrup or maple syrup
• 4 tsp cocoa powder, not instant
• ¼ tsp ground cinnamon
• ¼ tsp vanilla powder (bourbon)
• 1 tsp coffee, Turkish, ground or other
• 100 g margarine, unhydrogenated / butter
• 4 eggs, depending on size
• ¼ tsp vanilla powder (bourbon)
• 1 pinch of salt
• 200 g buckwheat, ground
• 50 g brown rice, medium grain, ground
• 50 g amaranth, ground
• ½ tsp baking powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free, dairy-free

Making the nougat: Finely chop or grind the walnuts. Place all the other ingredients in a tall container and mix with a hand blender. You can also put all the ingredients straight into the food processor and add the following ingredients: mix the margarine/butter, which should be as soft as possible, with the nougat. Add the egg and then mix all the other ingredients well (5 minutes). If it is not sweet enough, add sugar beet syrup or maple syrup. Place in a piping bag and pipe cookies onto two baking sheets lined with baking paper. Bake in a cold oven at around 150°C (convection oven) for around 30 minutes, check for a pinch of salt.