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Almond paste cookie

Ingredients: WHEAT flour, 38.25% almondpaste (16.55% ALMONDS, sugar, CHICKEN EGG, water, stabiliser (E420), thickener (E415), vegetable fibre (citrus fibre), natural lemon flavouring), sugar, creamed butter (MILK), water, invert sugar syrup, CHICKEN EGG, 0.97% ALMONDS, dried glucose syrup, EGG YOLK, salt, raising agents (E500, E450), powdered skimmed MILK, emulsifier (E322), cinnamon, colour (E160a).

May contain traces of other gluten, peanuts, soy, nuts, celery, mustard, sesame seeds and lupine.

Nutritional values per 100 g
Energy 1667 kJ / 398 kcal
Fats 17 g
- of which saturated 6,1 g
Carbohydrates 52 g
- of which sugars33 g
Fibre 2,2 g
Protein 6,7 g
Salt 0,5 g

Keep dry and dark. limited shelf life after purchase.
Net weight: 110 gram

Article number: 356395

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.