Gluten-free Moroccan cookies
You will quickly get used to gluten-free moroccans covered in chocolate.
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- 500 ml whipping or cooking cream or milk
- 100 g of butter
- 100 g of walnuts
- 100 g mix of almonds, hazelnuts and cashew nuts
- 100 g of dried fruit
- 100 g of candied lemon and orange peel
- 8 tablespoons Universal mix Liana
- 6 spoons of cane sugar
- 2 bags Liana vanillin sugar
For rubbing
- 100 g Chocolate 70% Liana
- 30 g fat (for toppings)
- Cook a thick porridge from Universal mix, butter, sugar and cream. While still hot, mix all the nuts, fruit and peel cut into small pieces.
- We line the tray with baking paper and scoop the porridge with a spoon and make piles further apart. Shape pancakes with a fork or a coffee spoon. Bake in a heated oven at 200°C for about 12 minutes.
- Melt the chocolate together with the fat in a water bath. Cover the bottom of the cooled moroccans with chocolate and let them harden.
A good tip:
If the porridge sticks to the fork, soak it in water.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 500 ml whipping or cooking cream or milk
- 100 g of butter
- 100 g of walnuts
- 100 g mix of almonds, hazelnuts and cashew nuts
- 100 g of dried fruit
- 100 g of candied lemon and orange peel
- 8 tablespoons Universal mix Liana
- 6 spoons of cane sugar
- 2 bags Liana vanillin sugar
For rubbing
- 100 g Chocolate 70% Liana
- 30 g fat (for toppings)
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