Chestnut claws (gluten-free)

Ingredients

150 g Nomix gluten-free flour
100 g chestnut flour
180 g powdered sugar
1 package vanilla sugar or some vanilla extract
130 g milled nuts or whole almonds
150 g butter or fat for baking
15 g cocoa
1 whole egg

Spices:
1-1,5 TBSP cinnamon
ca. 2 g ground clove
1/3 TSP ground star anise
you can add a pinch of ground anise
lemon peel

How to prepare

Cookies full of “precious” spices are essential for the Christmas table. And it is not just gingerbread. The naturally gluten-free chestnut flour can be an unorthodox ingredient. Try our combination, and you may add this recipe to your Christmas cooking file.

Beat the butter and sugar adding the spices, grated lemon peel with no prior chemical treatment. Lastly, mix in the flours mixed with the sifted cocoa and milled almonds. Let the dough stand for about 1 hour in cold. Place it into bear claw forms. Ideally, use small silicone forms. These are flexible and you need not grease or dust them. Knocking the cookies out of them without damage will be quite easy. Bake at 160 °C for about 15 minutes. Let them cool off for a while and only then knock out of the forms.