Minicakes de avellana y manzana sin lácteos

Minicakes hazelnut and apple dairy free

hazelnut and apple minicakes
 
hazelnut and apple minicakes
 
hazelnut and apple minicakes
 
hazelnut and apple minicakes
 
hazelnut and apple minicakes

 

Estas galletas están tan buenas como las galletas de almendra que hice la semana pasada. Son ideales para tomar en el desayuno o la merienda, para acompañar una buena tisana, roiboos o té. Son fáciles de hacer y no necesitan mucho tiempo. Si se guardan en una caja de metal o de plástico con papel de hornear estarán sabrosas al menos durante una semana.

These cookies are as good as almond cookies I made last week. They are ideal in the breakfast or a snack to accompany a good tea or Roiboos. They are easy to make and do not require much time. If stored in a metal or plastic box with baking paper they remain tasty at least for one week.


 

Receta

Ingredientes:
(Para 24 minicakes)

    125 gr de harina para repostería
    75 gr de avellana molida
    80 gr de azúcar de caña
    1 cucharadita de canela en polvo
    1 cucharada sopera de aroma de flor de naranjo
    8 cucharadas soperas de bebida de almendra
    4 cucharadas de aceite de oliva o de colza
    1/2 sobre de levadura química
    Para decorar:
    Una manzana
    Pistachos pelados picados y no salados
    Azúcar glas

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For 24 mini-cakes)

    125 gr of flour for baking
    75g ground hazelnut
    80 gr of sugar cane
    1 teaspoon ground cinnamon
    1 tablespoon orange blossom scent
    8 tablespoons of almond drink
    4 tablespoons olive oil or canola oil
    Half of baking powder
    Garnish:
    An apple
    Peeled and chopped pistachios unsalted
    Icing sugar
     
     
     

Directions:

  1. Preheat oven to 180ºC.
  2. In a bowl, place the eggs, sugar, canola oil or olive oil, almond drink and orange blossom flavor. Whisk all the ingredients very well.
  3. In another bowl, put the flour, ground hazelnuts, baking powder, a dessert spoon of cinnamon and mix well.
  4. Go slowly adding the flour mixture to the rest of ingredients until the dough is getting thick and smooth.
  5. Fill the molds, one tablespoon by mold.
  6. Cut thin slices of peeled apple. Place two pieces of apple on top of each mini-cake and sprinkle a pinch of sugar cane. Bake for 25 minutes until cookies are lightly browned.
  7. Garnish with some chopped unsalted pistachios and icing sugar.


 

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