Ingredients for about 40 pieces:
- 3 tablespoons of crushed flaxseed with 90ml of hot water as an egg substitute
- 50ml hemp flower cooking oil or margarine
- 180g marzipan paste
- 50g raw cane sugar
- 20g vanilla sugar
- 2 pinches of salt
- 3 tablespoons orange juice and some orange zest
- 100g desiccated coconut
- 100g ground almonds
- whole almonds for decoration
- 35g cornstarch
- 1 tsp baking soda
Directions:
Beat the crushed flaxseeds with the hot water until frothy.
Knead the marzipan mixture with the fat until a homogeneous mass is formed, then knead it with the egg substitute.
Now stir in the spices, orange juice and sugar.
Mix the desiccated coconut, ground almonds, cornstarch and baking soda and then stir in.
To make it easier to handle the slightly sticky mass, have a bowl of water ready to moisten your hands and for the spoon.
Using a tablespoon, place the mixture in portions onto baking sheets and decorate with the whole almonds.
Bake in a preheated oven at 160 degrees Celsius on the middle rack for about 20 minutes until light brown.
