VEGAN CHOCOLATE-NUT-BISCUITS

23. Nov.

In a month's time, Christmas will be just around the corner. The most wonderful time of the year has officially begun, which of course means busy Christmas baking and A LOT OF Christmas music.

To get into the spirit of Christmas we love to bake these absolutley beautiful chocolate-nut-biscuits. They are very easy to prepare and you don't need a lot of fancy ingredients to bake these irresistible biscuits.

You can find our recipe below. If you try them we’d love to know how you liked them. In any case we wish you a wonderful Christmas season and don’t forget to keep checking our website for other delicious Christmas recipes. And as always:

Enjoy!

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snack, dessert

Autor: The Vegan Allrounder

VEGAN CHOCOLATE-NUT-BISCUITS

Zutaten

INGREDIENTS FOR THE DOUGH:

160 g wheat flour (type 405)
1 tsp baking powder
60 g sugar
70 g vegan 'butter'/vegetable margarine (e.g. Alsan Bio, vegan block)
2 tsp agave syrup
2 tsp water

INGREDIENTS FOR THE NUT MIXTURE:

80 g vegetable margarine (soft, NOT LIQUID!)
70 g sugar
1 sachet vanilla sugar
100 g chopped almonds
200 g ground hazelnuts
200 g apricot jam
125 g dark chocolate icing

Zubereitung

INSTRUCTIONS

For the shortcrust pastry, mix the flour and baking powder and knead together with the sugar and margarine to form a crumbly dough. Now add the agave syrup and the water and knead everything into a smooth dough. Wrap the dough in plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C top/bottom heat (fan oven: 160°C). Line a deep baking tray (30x40 cm) with baking paper.
Roll out the shortcrust pastry on a floured work surface to a thickness of approx. 5 mm and carefully place in the tray (the pastry will break easily, but don't worry, just reassemble on the tray and press down). Prick several times with a fork.
Now spread the apricot jam thinly on the short pastry. Then mix the soft margarine with the sugar and vanilla sugar until smooth, add the almonds and hazelnuts and mix until smooth. Spread the nut paste over the jam and smooth it down. Bake in the preheated oven for about 15 minutes until golden brown.
Leave to cool for 1 hour after baking. Then cut the biscuit sheet into 12 equal squares, and then cut each square diagonally into triangles. This way you get 24 nut biscuits. Melt the chocolate icing in a water bath and dip the sides of the nut wedges. Leave to dry on baking paper. Put them in the biscuit tin and you're done!