Gluten-free cappuccino rolls
The pleasant aroma of cappuccino will not allow you to resist this great Christmas small pastry.
Ingredients
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- 50 ml hot water
- 350 g Cake mix Liana
- 100 g ground walnuts
- 100 g powdered sugar
- 200 g of butter
- 50 g of instant cappuccino
Next we need
- 100 g Chocolate 70% Liana
- 30 g fat (for toppings)
- Mix the cappuccino in hot water and let it dissolve.
- Mix the cake mix with nuts, sugar and butter. Add cooled cappuccino. We make the dough and wrap it in foil. Let it sit in the refrigerator for 60 minutes.
- Press the dough into a silicone mold for rotisserie rolls. Bake in a heated oven at 160°C for 10-12 minutes.
- Leave the baked to cool. Melt the chocolate and fat over steam and dip the ends of the skewers. Let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 50 ml hot water
- 350 g Cake mix Liana
- 100 g ground walnuts
- 100 g powdered sugar
- 200 g of butter
- 50 g of instant cappuccino
Next we need
- 100 g Chocolate 70% Liana
- 30 g fat (for toppings)
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