Ingredients for 7-8 filled piece:
for the dough:
- 125 g Bake-Free Sweet and savory biscuit flour mixture
- 50 g erythritol
- 30 g almond flour
- 20 g coconut oil
- Grated peel of 1 organic lemon
- 1/2 teaspoon vanilla aroma
- 90 g of water
for chocolate almond cream:
- 100 g blanched almonds
- 3 tablespoon cocoa powder
- 3 tablespoon erythritol
- 3 tablespoon coconut oil
- 1 teaspoon rum flavour drops
- 7-8 tablepoons hot vegetable milk
Preparation:
Mix the ingredients for the bisciuts and leave to rest for 15 minutes. On a dry surface, roll out the dough to a thickness of 0.5 cm and then cut out all the dough.
Bake in a preheated oven at 180°C on a silicone baking sheet for 10-15 minutes with top and bottom baking (depending on the oven).
To make the chocolate almond cream, soak the blanched almonds overnight, strain and blend with the other ingredients until creamy.
Fill the biscuits with the cream and sprinkle with powdered erythritol.
