3/4 Tea Cinnamon
1/4 Tea Nutmeg
1/4 Tea ground cloves
1/2 Tea ginger
250g Almond flour
4 TBS cocoa powder
4 eggs (whites)
1 1/2 Tea Vanilla extract
5 ounces chocolate
2 ripe bananas
Mix in a small ceramic bowl
3/4 Tea Cinnamon
1/4 Tea Nutmeg
1/4 Tea ground cloves
1/2 Tea ginger
separate 1/4 Tea of the mixture into red ceramic bowl, add 4 TBSP brown sugar, set aside
in large (!) metal bowl weigh 250g almond flour, add remaining spice mix (without the sugar)
mix well
put in gray frying pan over medium heat, move occasionally with two wooden spoons, 5-7 minutes
transfer back into large metal bowl, let cool (15-20 min)
separate 4 large egg whites into small metal bowl, (keep yolks in small glass container in fridge)
beat for 30 seconds
weigh 5 ounces of dark chocolate and cut finely
make banana mash of 2 ripe bananas in medium metal bowl (Kartoffelstampfer), add 1 1/2 Tea Vanilla extract, mix
add to cool flour mix:
4 TBSP cocoa powder
1 Tea salt
mix well with egg beater
banana mix
mix well with blue (metal) spatula
egg whites
mix well
add chocolate
mix well
cover large bowl with plastic and put for 20 minutes in freezer
line 2 baking sheets with paper
heat oven to 375 (when taking out the dough from freezer)
with small ice cream scoop take a ball and roll in sugar/spice mix in red ceramic bowl, then use both hands to roll a ball
place about 15 on one baking sheet
bake for 6 minutes
swap the two sheets in the oven
bake for additional 8 minutes
let cool for 5 minutes,
then take off the baking sheet onto plastic board and let cool entirely
beware potential thieves……..
