Food Preparation 1 Preheat the oven to 175 C. Mix first eleven ingredients and the resulting doug

How long? Preparation time: 30 minutes Cooking: 30 minutes
Number of servings per 1 sheet Ingredients 80 g hazelnuts, finely chopped (the robot) 80 g flour 40 g gluten-free coconut flour (available in Asian food retailers, you can also finely grated coconut puree) 40 g cassava flour 200 g of natural sugar 1 egg yolk 1/2 teaspoon salt 1/4 teaspoon baking powder pinch of knives nutmeg nabisco oreo cookies 70 g butter 1 teaspoon vanilla extract For the filling 400 g raspberry jam 80 g gluten free flour 100 g of natural sugar 1/2 teaspoon vanilla extract 150 g butter nabisco oreo cookies 100 g crumb NA 100 g grated coconut cup almond nabisco oreo cookies flakes 120 g tablespoons butter 1/2 teaspoon nabisco oreo cookies vanilla extract
Food Preparation 1 Preheat the oven to 175 C. Mix first eleven ingredients and the resulting dough evenly on a baking sheet lined with greaseproof paper. Bake for about 7 minutes, only to be brought together and pulled dough. Remove the sheet from the oven, let the dough cool a little and rub it jam. Mix the remaining ingredients for the filling and sprinkle them jam. Butter, coconut, almond and vanilla extract make a crumble and sprinkle it on top. 2 Return to the oven and bake for another 20-25 minutes. When cool, cut into slices or cubes and those divide into small paper cups.
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