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Ingredients for about 30 macaroons:
125 g buckwheat flakes
125 g butter
50 g chopped almonds
2 eggs
75 g sugar
1 package vanilla sugar
1 teaspoon cinnamon
150 g dried dates (with stones)

Ground 1: Dissolve butter and mix buckwheat flakes and almonds.

Ground 2: Stir eggs until stiff and mix with sugar, vanilla sugar and cinnamon.

Cut dates into small pieces and remove cores.

Add the finely chopped dates to ground 1 and stir everything.

Now add the two grounds in a bowl and stir lightly. Add 1 heaped teaspoon of baking powder.

Now place piles on a baking sheet with two small teaspoons and bake about 10 - 15 minutes at 175° C.

Remove from oven when the macaroons are golden.