BAKING MIX FOR LOW-CARB & GLUTEN FREE PROTEIN PASTRY WITH SWEETENERS
Christmas with Dr. Almond – there HAS to be delicious christimas cookies! We have developed 6 different baking mixes: for crispy speculoos, aromatic cinnamon stars, crumbly vanilla crescents, spicy gingerbreads, juicy coconut macaroons and deliciously nutty nut cookies.
Our Christmas Magic SPECULOOS contains aromatic walnuts and almonds and is refined with a delicious choice of speculoos spices.
INGREDIENTS: Walnut flour (deoiled), almond flour, coconut flour (deoiled), golden flax seed flour (deoiled), citrus fiber. Contains less than 2 %: rock salt, cinnamon, cloves, cardamom, mace, ginger, allspice, Bourbon vanilla, sweeteners sodium cyclamate and sodium saccharin, antioxidant ascorbic acid (Vitamin C). May contain traces of shell parts, other nuts, oilseeds and peanuts.
|Weihnachtszauber SPEKULATIUS / Christmas Magic SPECULOOS|
|Durchschnittliche / Nutrition facts:|
|Trockenmischung / Dry mix||Verzehrfertiges Produkt / prepared product|
|100 g||100 g||1 Stück / piece (10 g)|
|Brennwert / Energy (kcal)||370||612||61|
|Brennwert / Energy (KJ)||1550||2563||256|
|Fett / Fat (g)||20.3||56.8||5.9|
|ges.FS / sat. Fat (g)||7.1||31.0||3.1|
|Kohlenhydrate / Carbohydrates (g)||7.0||3.4||0.3|
|Zucker / Sugars (g)||5.5||2.9||0.3|
|Ballaststoffe / Dietary Fiber (g)||31.4||11.2||1.1|
|Eiweiß / Protein (g)||24.3||15.9||1.6|
|Salz / Salt (g)||1.2||0.5||0.1|
|Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products.|
PREPARATION (for 56 speculoos, 2 baking trays):
o 6 eggs Size M (or 5 eggs size L) o 300 g butter
1.) Melt butter and mix well with 200 g Christmas Magic.
2.) Add the eggs, stir until smooth (approx. 5 min) and refrigerate for at least 2 hours.
3.) Preheat oven to 175 °C. Roll out the cold dough on baking paper (Tip: roll out under cling film since the dough is quite sticky), cut out cookies with a cutter and place onto two baking trays covered with baking paper. Alternatively: Fill the dough into silicone moulds and bake in the moulds (recommended).
4.) Bake each tray successively at 175 °C for approx. 10 – 15 min in a convection oven or approx. 12 – 17 min without convection.
The cookies should be crispy after cooling. If they are too soft, you can bake them again for a couple of minutes at 175 °C.
After cooling, store in an airtight container and consume within 1 – 2 weeks.
IMPORTANT: Since the dough does not contain any sugar, the cookies tend to get soft after a while. Baking them again shortly (approx. 5 min at 175 °C) will make them crispy again.