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Lollipop cookies
20 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 286
  • Fat about 18g
  • Carbohydrates about 26g
  • Protein about 6g
This is needed
This is needed for 12 piece
  • 90 g mangoes, cut into pieces
  • 50 g frozen raspberries, defrosted
Cake mixture
  • 1 fresh egg
  • 150 g sugar
  • 150 g butter
  • a little salt
  • 200 g white flour
  • 150 g shelled ground almonds
To roast
  • a little icing sugar
  • 12 wooden skewers, soaked in water
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And that's how it's done
And that's how it's done
Puree the raspberries and mango separately.
Cake mixture
Beat the butter, sugar, egg and salt using the whisk on a hand mixer until the mixture becomes lighter in colour. Divide the mixture in half, stir the raspberry puree into one half and the mango puree into the other half. Mix the flour and almonds, mix half into the raspberry dough and half into the mango dough.
Transfer each dough mixture to a piping bag with a smooth nozzle (approx. 10 mm in diameter). Shape into lollipops on two trays lines with baking paper. Insert the skewers into the lollipops.
To roast
for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave the lollipops to cool completely on a rack, dust with icing sugar.