Banana-Almond Cookies

Ingredients for 1 servings:

• 100 g margarine (for vegans, e.g. Alsan)
• 130 g glucose
• ½ pack of baking powder
• 1 banana(s), not too ripe
• 200 g wheat flour (405)
• 100 g ground almonds
• Drops of bitter almond flavor
• Vanilla
• Dark chocolate (85% cocoa), optional

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

For cutting out, without egg, low in fructose, vegan possible

If you’re not vegan, you can use butter instead of margarine. If you can tolerate regular sugar, you can use that too, but only 110-120g. An egg isn’t needed because of the banana. If you can’t tolerate banana or don’t want it, use 1-2 eggs, depending on the consistency of the dough. The almond flavor is still very intense in the raw dough, but once the finished cookies have cooled, it will be mellow. Knead all ingredients except the chocolate together well. Season to taste and add more sugar or almond flavor if desired. The dough is safe to eat as it doesn’t contain any eggs. Refrigerate the dough for 1-2 hours. Chop the chocolate. Preheat the oven to 170°C top/bottom heat (150°C fan-assisted oven). Roll out the dough, cut out funny shapes, and place them on a baking sheet lined with baking paper. Sprinkle the cookies with chocolate chips (press down lightly), and bake for 8-10 minutes. Let cool thoroughly, ideally overnight in the open cookie tin, then reseal tightly. Be careful, cookies made with glucose will brown very quickly and then turn black very quickly. These cookies also taste great even if they’re only lightly browned around the edges. However, if you use regular sugar, you can easily leave them in the oven for 10 minutes.