Wreath cake rods

Approx.15 pcs.

• 100 g almonds
• 100 g almond flour (not reduced fat)
• 60 g Sukrin Fiber Gold
• 30 g Tagatesse
• 1 egg white
• 50 g dark chocolate ( at least 70 % cocoa), melted, to garnish

To do this:

• Process the almonds and almond flour in a food processor until the almonds are coarsely chopped.
• Add the sweetener and the egg whites and mix well.
• Work the dough together well. Roll out approx. 20 cm long bars, and place them on a baking tray with baking paper.
• Bake right in the oven at 180 degrees for 10 min. Make sure they do not become too brown.
• Cool the bars and dip the ends in chocolate, or drizzle.
  Carbohydrates: 1,4 per item.

Carbohydrates: 1,4 per item.