For the dough (makes 15 cookies)
- 1 Val Venosta "Golden" apple ripe
- 100 g all purpose flour
- 100 g oats
- 60 g seed mix sesame, sunflower, flax
- 50 g coconut oil
- 40 g brown sugar
- a pinch of salt
For the topping
- 50 g white chocolate, melted
- 50 g pistachios
- 10 dried rose petals for herbal tea
- 5 apple chips
- 1 tsp Himalayan salt
Pre-heat the fanned oven (160°C).
Puree the apple (peeled and cored) with a immersion mixer.
In a medium bowl, mix the pureed apple with the rest of ingredients, then put the dough between two parchment papers and roll it into a 1-mm-thick round.
Remove the top piece of the parchment paper and transfer the dough into a baking sheet.
Using a knife cut the dough into 15 rectangles (once baked, it will be easier to separate one piece from another).
Bake for 15 minutes at 160°C, then for 20 minutes more at 140°C or until evenly golden-brown and crispy. If the edges brown too quickly cover them with aluminum foil.
Let the cookies cool down, then separate them.
Grind the pistachios together with the apple chips, the pink salt and the dried petals.
Using a butter knife, spread the melted chocolate on the cookies’ surface and sprinkle with the grinded mix.
Serve cold, with yogurt, honey and more apple chips. Perfect for breakfast or a coffee break.
This recipe is a collaboration with Mela Val Venosta