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glutenfreie Nussecken

Gluten-Free Mini Nut Wedges

Mantler Gluten-Free Cookie Mix



  • 250g Mantler Gluten-Free Cookie Mix
  • 1 egg
  • 50g butter

Nut mix:

  • 200g brown sugar
  • 50g honey
  • 125g whipped cream
  • 100g butter
  • 500g ground hazelnuts

To dip:

  • 125g dark chocolate
  • 10g coconut oil


For the nut mix, put the sugar, honey,
whipped cream and butter into a saucepan and heat while stirring until the sugar is completely dissolved, then stir in the ground hazelnuts.

For the bottoms, knead all the dough ingredients into a homogenous dough.

Then roll out the dough to 3mm, put on a baking tray lined with baking paper, spread the lukewarm nut mix evenly and bake.

Baking time: app. 20 minutes in a preheated oven
Baking temperature: 180°C

After cooling, cut the nut cake into
squares, about 6cm in width, then cut them diagonally into triangles again.

Chop the chocolate and melt with coconut oil in a water bath. Dip both tips of the nut wedges into the chocolate coating and leave to dry on a cooling rack.

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