Biscuits with apricot & peanuts’ jam
Servings Prep Time
15persons 2hours
Cook Time
15min
Servings Prep Time
15persons 2hours
Cook Time
15min
Ingredients
Dough
  • 500gms whole grains flourI used 250g spelt & 250g rye flour
  • 220ml grape seed oil
  • 50gms coconut flour
  • 10tbsp water
  • 1pinch salt & cinnamon
  • zest of 1 lemon
Filling
  • 400gms dry apricots
  • 150gms raw smashed peanuts
  • 6tbsp rice syrup
  • 3tbsp water
  • 1 juice of 1 lemon
  • ginger juice3 cm of the root
  • 10gms cinnamon powder
  • pinch sea salt
Instructions
Biscuits
  1. In a bowl, combine the sifted flour, the coconut sugar, the oil, salt, cinnamon and lemon zest. Mix well and then add the water until the dough doesn’t stickto the bowl. Form a ball in the center and let stand in the fridge for 30 minutes, with the bowl covered.
  2. Take it from the fridge and spread it with a roll on a flat floured surface. The dough should be as thin as possible.
  3. Cut it with a mold (the one I used was flower-shaped with about 4cm diameter) and arrange it in a tray lined with parchment paper.
  4. Cook in a pre-heated 180ºC hoven 12 to 15 min. Repeat the procedure until you have no more dough.
  5. After cooldown, grab 2 cookies. Cover one with the apricot jam and then cover with the second biscuit, so that you have a kind of sandwich. Repeat until you have no more leftover.
Filling
  1. Cut the apricots in thin slices and put on a pot.
  2. Add the ryce syrup, the water, salt, the cinnamon and the smashed peanuts (when cutting them do not let it in powder as it’s nice to have bigger peaces).
  3. Cook in medium fire for about 5 min stiring to assure it doesn’t stick to the pot.
  4. Grind the ginger apart and then press it between your hands so you get all the ginger juice. Squeeze the lemon in order to get its juice.
  5. Add both juices and turn the fire off after 2 minutes of cooking.