Ingredients
For the custard
- ½ l tiger nut milk (= horchata)
- 5 tablespoons condensed milk
- 1 sachet custard powder
- 1 teaspoon vanilla extract
- dark chocolate, grated
For the cookies
- 50 g icing sugar
- 50 g almond flour
- 1 egg white
- 1 egg yolk, beaten with a tablespoon of water; to paint the cookies (optional)
Directions
For the custard
- In a pot heat the Stir in the condensed milk. When lukewarm take some of this liquid to dissolve the custard power.
- When the content of the pot is boiling stir in the dissolved custard power. Stir constantly until it starts boiling again and thicken.
- Pour in 4 cups. Grate some dark chocolate over.
- Keep in the fridge. Serve with a cookie on top.
For the cookies
- Preheat oven at 180 ° C.
- Whisk all the ingredients together: sugar, almond flour and egg white. In an oven tray covered with parchment paper put small heaps of this almond paste.
- Spread with a spoon to have a thin layer. Paint with the egg yolk.
- Bake at 180 ° C for 10 minutes.