• 170g Schär Pattiserie
• 70g Alsan
• 80g deodorized coconut oil
• 120g powdered sugar
• 60g cocoa powder
• 3 tbsp aquafaba
• almonds and strawberry jam

Mix dry ingredients well. Add fats, mix well. Add aquafaba, mix. Wrap and let rest overnight in the fridge. Divide into 12g chunks, shape, bake at 160C for 12 minutes, until cookies start getting firm. Decorate with jam and almonds.

• 125g ground almonds
• 200g Medjool dates (Seeberger)
• dried coconut

• 400g Schar Universal
• 70g powdered sugar
• 200g Alsan
• 6 tbsp aquafaba
• 40g ground walnuts
• 40g ground almonds
• 40g ground hazelnuts
• 2 tsp vanilla paste
• 1/2 tsp xanthan gum

• 1 packet vanilla sugar + 2 tbsp powdered sugar