These almond cookies are a must for anyone who loves crunchy, tender and full of flavour! With just a few vegan ingredients and a pinch of carnival joy, you can whip up a delicious, colourful treat in no time at all.

Preparation 10 min | Preparation 20 min | Resting time 50 min | Total 1h20

Ingredients

For approx. 10 Cookies

• 140 g white flour
• 75 g almonds
• 150 g sugar
• 100 g margarine (room temperature)
• ¼ TL vanilla powder
• 60 g apel puree
• 2 ½ tsp backing powder
• ¼ tsp salt
• 80 g coloured sugar sprinkles (vegan)

How to make it

1. Grind the almonds finely in the food processor​
2. Stir margarine until fine peaks form​
3. Add sugar, vanilla and applesauce and mix to a homogeneous mass
   
4. Stir in the ground almonds, then add the flour, baking powder and salt and mix to a dough.
5. Fold in the coloured sugar sprinkles and shape into a dough ball by hand, then leave to rest in the fridge for 30 minutes
6. Fold in the coloured sugar sprinkles and shape into a dough ball by hand, then leave to rest in the fridge for 30 minutes
7. Using two tablespoons or an ice-cream scoop, form balls of dough 5 cm apart and place on a baking tray lined with baking paper. 
8. Chill the dough balls on the tray for 20 minutes. preheat the oven to 180 degrees top/bottom heat 
9. Bake the cookies for 10-12 minutes until they are lightly brown around the edges (the balls will turn into cookies by themselves in the oven, you don't need to flatten them).
   

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​Tip!
Fold the sugar sprinkles into the finished dough. If you add them at the beginning, they will (partially) dissolve or lose their colour.