Nut ring

Hazelnut paste, Kefir 4%, Egg, Soy protein isolate, Dry coconut milk, Walnuts, Xanthan gum, Cooking salt, Baking soda, Stevia

Heat on the stove: 5 min, Mix: 5 min, Combine the dry ingredients: 5 min, Knead the dough: 5 min, Chill in the refrigerator: 10 min, Cooking: 15 min, Bake: 25 min, Let it stand: 20 min

Slightly warm the nut paste (70 g) to make it softer.

Mix the paste, kefir (70 g), sweetener to taste, and salt (0.5 g).

In a separate bowl, combine the soy isolate (20 g), dry coconut milk (10 g), xanthan gum (1 g), and baking soda (0.5 g).

Add the dry mixture to the liquid and knead the dough until smooth.

Chill the dough for 5–10 minutes if it is too soft.

Spread the dough on parchment paper, cover with film or a second sheet of parchment, and roll out to a thickness of 5–10 mm.

Cut out rings with a cutter or shape them by hand.

Brush the blanks with a beaten egg (1 pc) and sprinkle with crushed nuts.

Bake at 160–170°C for 20–25 minutes until golden brown.

Transfer the cookies to a rack and let them cool completely.