John Myers
Ingredients for 1 servings:
- 5 tbsp, heaped applesauce
- 100 g raw cane sugar
- 175 g almonds, blanched and finely ground
- ½ tsp cinnamon
- ½ tsp clove powder
- 1 pinch of nutmeg
- 1 pinch of salt
- 1 tbsp spelt flour
- 2 tbsp raisins or dates, diced
- 2 tbsp sunflower seeds
- 100 g marzipan, vegan
- 2 tbsp, heaped powdered sugar
- e.g. lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
with sunflower seeds and dates or raisins
Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) and line a baking sheet with parchment paper. Mix together the applesauce, sugar, almonds, and spices. Spread thinly onto the baking sheet and bake for 20-25 minutes. Remove from the oven and return the baked, but still soft, dough to a bowl. Let it cool to lukewarm, then add the flour, finely diced dates, and sunflower seeds. Knead everything thoroughly. Form the dough into walnut-sized balls. Make a hollow in each one with your finger and fill with hazelnut-sized pieces of marzipan. Seal the hollows, flatten the balls slightly, and place them on the baking sheet. Bake for another 15 minutes, then let it cool completely. Mix the powdered sugar with enough lemon juice to make a glaze the consistency of mustard, and decorate the cold cookies with them.
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