• 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
• 1/2 tsp xanthan gum
• 40g ground walnuts
• 40g ground almonds
• 40g ground hazelnuts
• 200g Alsan
• 6 tbsp aquafaba
• 2 tsp vanilla paste

• 1 packet vanilla sugar + 2 tbsp powdered sugar

Mix dry ingredients well, then add Alsan and work until homogenous. Fold in aquafaba and vanilla paste. Wrap in foil and let rest in a fridge overnight. Divide dough into 8g chunks, then shape: roll into a compact ball first, then into a cylinder, and finally bend into desired shape. Bake at 160C for 11 minutes, until rolls just start getting golden. Let cool completely, then roll in sugar mixture.

• 210g Schar Universal
• 50g powdered sugar
• 50g ground walnuts
• 20g finely ground coffee (between espresso and Mocca pot)
• 140 g Alsan

• 60g Alsan
• 50g powdered sugar
• 10g finely ground coffee (as above)

• 4 tbsp aquafaba
• 2 tbsp powdered sugar
• 1 tsp finely ground coffee

Mix dry dough ingredients, then work in Alsan until homogenous. Let rest in the fridge for at least several hours. Roll into 3mm thin sheet. Cut out circles. Bake at 160C for 10 minutes. Let cool completely.