Almond Quinoa Cookies with Mango Frosting Yummy_fotografia_kulinarna

Cookies:

• 1/4 cup Quinoa white QF
• 1/4 cup Alphonso mango pulp without added sugar QF
• 2 cups almond flour or ground almonds
• 1/4 cup maple syrup
• 1 teaspoon of baking powder
• Pinch of salt
• Almonds for sprinkling on cookies
• Mint

Frosting:

• A few spoons of Alphonso Mango Pulp without added sugar QF
• 150 grams of powdered sugar

1. Grind the almonds in a blender. It doesn't have to be flour, as some lumps may remain.
2. Rinse the quinoa in cold water, pour 1 cup of cold water over it and bring to a boil, then reduce the heat and simmer for about 10-15 minutes.
3. Add the cooked quinoa, maple syrup, baking powder, pulp, and salt to the flour/almond mixture. Mix thoroughly and knead into a dough.
4. Roll out the cookie dough and cut out circles with a glass. Place them on a baking sheet lined with baking paper.
5. Preheat the oven to 180 degrees and bake the cookies for about 15 minutes, until nicely browned.
6. Prepare the icing by combining the pulp with powdered sugar. If the icing is too thin, add more sugar; if too thick, add more mango pulp.
7. Decorate the baked and cooled cookies with the icing. Once set, sprinkle the cookies with slivered almonds and garnish with whole almonds and mint leaves.

TIP: Use the remaining mango pulp, for example, for mango lassi.