Vegan Spritzgebäck with nuts

Ingredients for 1 servings:

• 1 kg wheat
• 1 tsp cream of tartar baking powder
• 500 g raw cane sugar
• 500 g margarine, vegan
• 250 g ground nuts (e.g. almonds, hazelnuts, walnuts)
• 1 tsp vanilla, ground
• 4 tbsp egg substitute
• 200 g dark chocolate coating, vegan

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 12 minutes

Whole grain

Grind the wheat and flour in a large bowl. Add the baking powder, sugar, and nuts and mix well with your hands. Mix the egg substitute with 30 ml of water (see instructions on the package). Add the egg mixture and margarine to the dry ingredients and knead thoroughly with your hands. Let the dough rest for about an hour. Preheat the oven to approximately 180°C (top/bottom heat). Gradually pipe even stripes using a meat grinder or pastry piping nozzle. Place the cookies on a baking sheet lined with parchment paper and bake on the middle rack for about 12 minutes (varies depending on the oven). Let the cookies cool until hard. This amount of batter is enough for many baking sheets, so it’s best to pipe cookies, bake them in the oven, and let them cool simultaneously to save time and energy. Finally, heat the chocolate coating in a water bath and decorate the cookies with it.