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

    • 185 g fresh apricots
    • 45 g dried apricots
    • 70 g banana
    • 1 egg or natural thickeners for the Vegan version***
    • 90 g 100% almond cream with
    • 135 g coconut flour
  • a pinch of Bourbon Vanilla powder
  • a pinch of salt

How to prepare cookies

Soften 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).


***  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:

  • 1 tablespoon of flaxseed blended with 45 ml (3 tablespoons) of water and left to rest for about 15 minutes forms a gel
  • 1 tablespoon of chia seeds blended with 60 ml (4 tablespoons) of water and let stand for 15 minutes
  • 1 g of agar agar, or guar gum or tara gum to mix with flour.

Blog su WordPress.com.

Su ↑

%d blogger hanno fatto clic su Mi Piace per questo: