KOURABIEDES WITH AMINO ANIMO POWER MIX VANILLA PROTEIN

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

1. Take the vegetable butter out of the fridge at room temperature and cut it into cubes.
2. 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.
3. Once the roasted almonds have cooled, chop them with a knife or use the blender.
4. Mix the crushed flaxseed with water in a bowl and leave at side for 10 minutes.
5. 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.
6. Add half the flour (200g), the flaxseed and the AMINO ANIMO protein powder to the cream mixture.
7. Add the roasted almonds and mix with a fork.
8. Add another 150 gr. flour, knead the dough by hand and slowly add the rest of the flour (maybe a little more).
9. Cover the dough and put it in the refrigerator for 30 minutes.
10. Shape round balls of 25 gr. each and place them on non-stick paper in the pan with a relative distance between them.
11. Bake for 15-18 minutes at 180 degrees and then for another 5 minutes at 170 air, until golden and slightly cracked on top.
12. Allow kourabiedes to cool very well.
13. Sprinkle with powdered sugar.