Time Spent Preparing: 40 minutes total
20 minutes for preparation
Ingredients:
15 to 20 minutes to cook
Ingredients: 2.5 ounces, or 70g 50g (1.8 ounces) of dried apricots 70g (2.5 ounces) of walnuts One ounce (30g) of hazelnuts 40g of pumpkin seeds (1.4 ounces) Twenty grams of sunflower seeds (0.7 ounces) Twenty grams (0.7 ounces) of sesame seeds 60g of flaxseeds (2 ounces) 20g (0.7 ounces) of almonds 40ml (1.4 ounces) pine nuts Natural honey
One egg white
A dash of salt
Directions:
Get the apricots ready:
To soften the dried apricots, soak them in cold water for 15 to 20 minutes. After draining, finely slice them.
Prepare Nuts and Seeds:
Chop the almonds, hazelnuts, and walnuts roughly. To ensure that the cookies form properly, try to prevent portions that are too big, but aim for a range of sizes for texture.
Combine the dry ingredients:
The chopped nuts, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and pine nuts should all be combined in a large mixing dish.
Include Wet Components:
To the bowl containing the nuts and seeds, add the chopped dried apricots, honey, egg white, and a touch of salt. Mix well until all ingredients are evenly distributed and adhere to one another.
Create the cookies:
Put parchment paper on a baking pan.
Shape the ingredients into cookie shapes using little portions. Put them on the baking sheet that has been prepared. To make handling the sticky mixture easier, lightly moisten your hands.
Bake: Set the oven’s temperature to 180°C (360°F).
The cookies should be firm and brown after 15 to 20 minutes of baking on the baking sheet.
Cool and Serve: After a few minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling.
Keep the cookies for a few days in an airtight container.
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