For abt. 30 pieces:
For the shortbread dough:
2 Tbs Egg replacer
30 ml hot water
130 g margarine (Earth Balance)
50 g Sucanat or brown sugar
Seeds from 1 vanilla pod
175 g White Flour
75 g Whole Wheat Flour
50 g Tapioca Flour
1 tsp baking powder
7 Tbs apricot jam
200 g sucanat or brown sugar
200 g margarine (Earth Balance)
2 Tbs vanilla aroma
4 Tbs water
200 g almonds, chopped
200 g hazelnuts, chopped
50 g dark veg. chocolate, crumbled
1-2 Tbs coconut oil
Blend the egg replacer with the hot water and stir. Blend egg replacer into the other dough ingredients. Work to a firm dough and roll it out thinly and transfer to a baking sheet.
Spread a layer of apricot jam evenly on the dough.
Pre-heat oven to 350˚F.
For the next dough layer, warm up the margarine in a saucepan, add sugar, vanilla and 4 tbs of water. Stir until the sucanat caramelizes. Remove saucepan from the stove and stir the nuts into the caramelized mix. Spread on top of the other layers of on the baking sheet.
Place the sheet in the heated oven and bake for 45 minutes. Insert a toothpick into dough and test if the dough is baked dry.
Remove the sheet from the oven and cut the warm dough in squares of abt. 3″. Cut squares in half and let cool down completely.
In a double cooker or water bath heat crumbled chocolate chips with the coconut oil. Stir until smooth and cover the cookie sides into the chocolate. Use the the lined baking sheet to lay out the cookies to dry. Store in an airtight container. Cookies also freeze extremely well. ©2012sabineart.com