17 DECEMBER 2018
Crispy cookies with nuts and ginger #swissxmasbaking18
INGREDIENTS
- 50g1/4 cup powdered sugar
- Aquafaba of 1 Glass chickpeas or white beans
- 120gr3/4 cup raw cane sugar
- Juice of 1/2 orange
- 1tspginger powder
- 2tspgingerbread spice
- 1tspbaking powder
- 250gr2 cups spelt flour
- 150gr1 ¼ cup nuts (almonds, hazelnuts or both)
INSTRUCTIONS
- Preheat the oven to 160°C (320°F) and put a baking paper inside a loaf pan
- Put the aquafaba in a bowl or food processor and whip until creamy
- Slowly stir in powdered sugar, sugar and orange juice
- Mix flour, baking powder and all spices and add them to the whipped mass along with the nuts (it’s ok if the mass collapses a little)
- Put it into the loaf pan and bake for 50-60 minutes
- Let it cool off and wrap it into a damp towel over night
- Preheat the oven to 200°C (392°F) the next day
- Cut the „cake“ into thin slices (approx. 0.2“) by using either a sharp knife or a bread slicer, place them on a baking paper and bake them again for 7-8 minutes (keep an eye on them, they should only turn golden, not brown)
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Yours, Verena
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