Vegan Florentines

Ingredients for 1 servings:

• 50 g margarine
• 60 g sugar
• 1 packet of vanilla sugar
• ½ banana(s), ripe
• ½ tsp baking powder
• 150 g wheat flour
• 50 g margarine
• 50 g sugar
• 2 tbsp beet syrup
• 100 g almond(s), peeled, ground
• some water
• 50 g cranberries, dried, sugared
• 200 g almonds, sliced
• 2 tbsp hazelnuts, ground
• 75 g powdered sugar
• 10 g cocoa powder
• 8 g coconut oil, melted
• some water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

Egg-free, without cream, for 30 cookies

Mix the margarine, sugar, and vanilla sugar with a hand mixer. Peel and chop the ripe banana, and mix in the dough. Combine the flour and baking powder and gradually add to the dough. Knead the ingredients first with the dough hook of the hand mixer, then with your hands. Form the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for at least two hours, but preferably overnight. Line a baking tray with baking paper. Preheat the oven (top/bottom heat 180°C, fan oven 160°C, gas mark 2). Roll out the dough in batches, thinly, and cut out round cookies (approx. 5 cm in diameter). Place the dough discs on the baking tray. Place the baking tray on the middle shelf of the preheated oven and pre-bake the cookies for 8 minutes until light golden. Let the pre-baked cookies cool on the baking tray. For the topping, mix the ground almonds with a little water to form a thick paste. Chop the cranberries. Melt the margarine, sugar, and sugar beet syrup in a small saucepan while stirring. Add the almond paste and stir until the sugar has dissolved. Add the cranberries, slivered almonds, and ground hazelnuts and simmer gently while stirring until the mixture has thickened. Let the topping cool for about 10 minutes, then spread it over the cooled cookies using 2 teaspoons. Place the baking tray back in the preheated oven on the middle shelf and bake for another 12 minutes at the same temperature. Let the baked cookies cool on a wire rack. For the icing, mix the icing sugar with the cocoa powder and stir in just enough warm water to form a very thick mixture. Melt the coconut oil and stir it into the mixture. Spread a thin layer of icing on the underside of the cookies.