Fresh, nuts and dried fruit to create soft biscuits…I have used apricots, but for this recipe you can use any type of fruit, even the waste produced by the extractor / centrifuge, precious resources rich in vitamins and minerals to always be used to avoid unnecessary waste.
Apricot biscuits
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How to prepare cookiesSoften the dried apricots in water for a few minutes, drain and cut them into small pieces (do not throw soaking water can be useful for sweetening smoothies or smoothies). Wash, dry, divide the fresh apricots in half; remove them from the core and cut them roughly. Cut the banana into slices. Put the softened apricots, the fresh ones cut into pieces and the banana in a blender jug, whisk to create a puree and pour everything into a pan and cook over low heat for 3 minutes; let it cool. In a bowl mix the almond cream, the egg or the natural thickener you prefer and the fruit puree; gradually add the almond flour and the salt, mix first with a spoon then with your hands, it is a very soft dough that mixes easily. As for a classic shortcrust pastry, press the dough with your hands to form a rectangular loaf, wrap it in cling film and leave it to rest in the fridge for 30 minutes(if you are in a hurry you can skip this step, it is not essential, but it helps to spread the dough better and to create cookies with a more precise cut). After resting in the refrigerator, roll out the dough, between two sheets of parchment paper, to a thickness of 6 millimeters and cut the biscuits with the help of a knife or a biscuit cutter. Arrange the cookies on a baking tray lined with parchment paper and bake in a preheated oven at 180 ° C for 15 minutes (remember each oven is unique, always check the cooking). |
Note*** For the dough you can use the natural thickener you prefer (chia seeds with flax seeds, psyllium, guar gum) . Here find my post dedicated to natural thickeners. The recipe egg can be replaced with:
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clibi 