Minibiskuitter

Name: Minibiskuitter
Yield: 25 pcs
Ingredients: optional 100 g finely chopped nuts or almonds; 1 Egg yolk; 1 Egg white; 1 tsp Dansukker vanilla sugar; 1 tbsp Cocoa; 1.25 dl Dansukker icing sugar; 1.25 dl Dansukker sugar; 100 g Chocolate, optional black; 100 g Philadelphia cheese spread light, naturel; 15 g Coconut oil (coconut oil); 200 g Almond paste; 50 g Butter or margarine

Cakes

Cook time: 0 min.
Servings: 25 pcs

Ingredients for Minibiskuitter

	optional	100 g finely chopped nuts or almonds
1		Egg yolk
1		Egg white
1	tsp	Dansukker vanilla sugar
1	tbsp	Cocoa
1.25	dl	Dansukker icing sugar
1.25	dl	Dansukker sugar
100	g	Chocolate, optional black
100	g	Philadelphia cheese spread light, naturel
15	g	Coconut oil (coconut oil)
200	g	Almond paste
50	g	Butter or margarine

Instructions for Minibiskuitter

To prepare the Minibiskuitter recipe, please follow these instructions:

Tear the almond and mix it with sugar and egg white. Sprinkle or put the dough into small rounds or elongated cakes on a baking sheet with baking paper. Give the cakes a hard pressure with a finger to make them even. Let them rest on the plate for 30 minutes before baking in the middle of the oven at 175 ° for approx. 10 minutes. Let the cakes cool on the plate.

Stir the cheese, fat and sugar together. Add vanilla sugar, egg yolk and cocoa and stir until the mass is mixed well. Grease or spray the filling on the chilled cakes. Place the cakes in the freezer for approx. 15 minutes.

Melt chocolate and coconut grease over water bath. Dip the cakes in the chocolate and then, if necessary. In chopped nuts or almonds. Store in a refrigerator. Can be frozen.

Minibiskuitter

Ingredients for Minibiskuitter

Instructions for Minibiskuitter

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