Ingredients (for seven people):
- 150g wheat flour
- 75g Alsan
- pinch of salt
- 80g sugar
- 1 tablespoon apricot jam
- 2 apples, sour varieties
- 200ml alternative to soy cream, sweetened
- 20g Alsan
- 80g sugar
- 80g agave syrup
- 350g sliced almonds
- 2 tablespoons flour
- 1 tablespoon apricot jam + a little water
- 50 g dark alternative to chocolate
- Put flour in a bowl and add little pieces of Alsan by grinding them between your palms, until the margarin is evenly distributed among the flour. Add a pinch of salt, sugar and apricot jam and work everything with an electric mixer (dough hook) to form homogeneous dough. Knead the dough to a ball, wrap it in foil and let it rest in the refrigerator.
- Wash apples thoroughly and remove the core. Cut apples with peel in about 5 mm thick rings.
- Meanwhile, heat the alternative to soy cream in a saucepan. Add Alsan, sugar and agave syrup and boil the ingredients while stirring, until the sugar has completely dissolved. Reduce heat and continue to simmer for another 5 minutes. Fold in sliced almonds and flour and stir gently. Let the mass caramelise while stirring (10-15 minutes). The mass is ready when it is golden brown and caramelised thickened.
- Roll dough on a floured surface thinly and cut out round cookies of about 5cm in diameter. Place the cookies side by side on a baking tray with baking paper.
- The spread one tablespoon of warm almond-caramel on each shortcrust biscuit and place one apple ring on top. Stir a tablespoon of apricot jam with 2-3 tablespoons water and brush the apple rings with it.
- Bake everything at 170 °C in a preheated oven about 15-25 minutes until the almond topping is crispy-baked golden brown.
- Melt dark chocolate in a double boiler. Decorate the colled biscuits with the alternative to chocolate and put the in the fridge for 20 minutes.
Our tip: Put some vegan alternative to whipped cream on top to make the thaler even more delicious.
Recipe by Sophie Mathisz