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Mini almond paste cookie

Ingredients: 34% almond paste (18% ALMONDS, sugar, water, EGG white powder, citrus fiber), WHEAT flour, 13% butter (MILK), sugar, water, 4% ALMONDS, EGG, EGG yolk, dried glucose syrup, salt, raising agents (E500, E450, E503), emulsifier (E322), cinnamon, colour (E160a).

May contain traces of other gluten-containing grains, egg, peanuts, soy, milk, nuts, celery, mustard, sesame seeds and lupine.

Nutritional values per 100 g
Energy 1738 kJ / 415 kcal
Fats 21,1 g
- of which saturated 7,6 g
Carbohydrates 49,9 g
- of which sugars28,9 g
Fibre x g
Protein 6,9 g
Salt 0,4 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 45 gram

Article number: 352675

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.