John Myers
Ingredients for 1 servings:
- 200 g crème fraîche
- 75 g raw cane sugar
- 1 pinch(s) vanilla powder
- 100 g walnuts, coarsely ground
- 350 g spelt flour, fine
- 1 tsp cream of tartar baking powder
- 1 pinch of salt
- 50 g dark chocolate
- 1 tbsp cream
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Combining food baking recipe carbohydrates – without eggs and without butter/margarine/oil
Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Line a baking sheet with parchment paper. Combine all ingredients, from crème fraîche to salt. Scoop out small amounts with a teaspoon, form them into balls, and flatten them. Place on the prepared baking sheet. Bake for 15 to 20 minutes; the cookies should only be lightly browned around the edges. Remove from the baking sheet immediately and let cool on a wire rack. Melt the dark chocolate in a double boiler or in the microwave, stir in the cream, and spread it over the cookies.
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