Recipe: 
Ingredients
- 60 gr. AMINO ANIMO Power Mix Vanilla
- 400 gr. gluten free self-rising flour (for non-gluten version, use plain self-rising flour)
- 200 gr. vegetable butter at room temperature
- 70 gr. powdered sugar for the butter + extra for garnish
- 100 gr. roasted almond without skin
- 2 tbsp. flaxseed
- 7 tbsp. water
- Freshly ground nutmeg
Preparation
- Take the vegetable butter out of the fridge at room temperature and cut it into cubes.
- Roast the almonds, either in a preheated oven at 180 degrees air for 10-15 minutes, or in a non-stick pan for a few minutes. If your almonds have skin, boil them first and then peel them before roasting.
- Once the roasted almonds have cooled, chop them with a knife or use the blender.
- Mix the crushed flaxseed with water in a bowl and leave at side for 10 minutes.
- Beat the icing sugar with the soft butter in the mixer for 6-8 minutes until fluffy, creamy form. Push the cream that sticks to the walls of the mixer bowl with a spatula.
- Add half the flour (200g), the flaxseed and the AMINO ANIMO protein powder to the cream mixture.
- Add the roasted almonds and mix with a fork.
- Add another 150 gr. flour, knead the dough by hand and slowly add the rest of the flour (maybe a little more).
- Cover the dough and put it in the refrigerator for 30 minutes.
- Shape round balls of 25 gr. each and place them on non-stick paper in the pan with a relative distance between them.
- Bake for 15-18 minutes at 180 degrees and then for another 5 minutes at 170 air, until golden and slightly cracked on top.
- Allow kourabiedes to cool very well.
- Sprinkle with powdered sugar.
