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Gingerbread almond paste cookie

40% almond paste (15% ALMONDS, sugar, water, free-range CHICKEN EGG, invert sugar syrup, stabilizer (E420), thickener (E415), citrus fiber, natural lemon flavor), WHEAT flour, sugar, 11% butter (MILK), water, 3% ALMONDS, invert sugar syrup , free-range CHICKEN EGG, 0.82% gingerbread spices, free-range EGG yolk, color (E150c), raising agent (E500, E450), iodised salt, WHEAT starch, ammonium chloride, natural lemon aroma, natural flavouring.

May contain traces of peanuts, nuts, celery, mustard, sesame seeds and lupin.

Nutritional values per 100 g
Energy 1702 kJ / 407 kCal
Fats 19,1 g
- of which saturated 6,9 g
Carbohydrates 50,6 g
- of which sugars31,4g
Fibre 3,9 g
Protein 7 g
Salt 0,5 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 100 gram

Article number: 356832

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.