Authorfoodistisch
RatingDifficultyBeginner

Vegan Hugging Bear Cookies by French-trained Japanese cook Maa Tamagosan. I adapted the recipe to what we had at home and to make it vegan.

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bts cookies tata hugging almonf

Yields1 Serving

1

PREP: Preheat oven to 160°C (320 F)

Roast your almonds on the stove
2

In a medium skillet/pan over medium-low heat, heat almonds until browned and fragrant, stirring occasionally, about 3 to 5 minutes.
.
We always pan roast our almonds so that the almonds can develop a richer taste. The process brings out their natural flavor and adds crunch. You can add sugar to get caramlised almonds like the ones from the christmas market as well. Since the cookie dough is sweet I didn't add sugar.

3

Mix the dry ingredients (110g flour, 35g corn starch and a pinch of salt) in bowl, add 50g syrup and 30g vegetable oil to it.
.
Once thoroughly mixed roll out with rolling pin on parchment paper or a baking mat.
.
Use a bear cookie cutter to cut out the shapes
.
Draw the face (we used a nail dot pen), place the almond and have the bears hug them tight
.
Use leftover dough to make the tails

4

Bake for 10 minutes. Reduce heat to 150°C and bake for an additional 10 minutes
.
Take out of the oven and they’re done!

5

Notes

*I used dandelion syrup 'cause my mom made a lot at home recently. the original recipe calls for the original recipe calls for 40g beet sugar syrup and 10g honey
*the video shows the original recipe so don't be confused that my adapted ingredients are different
* ingredients of the original recipe: 110 cake flour, 20g potato starch, pinch of salt, 40g beat sugar syrup, 10g honey, 30g vegetable oil
*1 cup AP flour – 2 Tablespoons AP flour + 2 Tablespoons cornstarch or arrowroot = 1 cup cake flour

Tried this recipe? Mention @foodistisch I would be super happy to see your cakes!

Vegan Tata Almond Hugging Cookies (BT21)

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Ingredients

Directions

1

PREP: Preheat oven to 160°C (320 F)

Roast your almonds on the stove
2

In a medium skillet/pan over medium-low heat, heat almonds until browned and fragrant, stirring occasionally, about 3 to 5 minutes.
.
We always pan roast our almonds so that the almonds can develop a richer taste. The process brings out their natural flavor and adds crunch. You can add sugar to get caramlised almonds like the ones from the christmas market as well. Since the cookie dough is sweet I didn't add sugar.

3

Mix the dry ingredients (110g flour, 35g corn starch and a pinch of salt) in bowl, add 50g syrup and 30g vegetable oil to it.
.
Once thoroughly mixed roll out with rolling pin on parchment paper or a baking mat.
.
Use a bear cookie cutter to cut out the shapes
.
Draw the face (we used a nail dot pen), place the almond and have the bears hug them tight
.
Use leftover dough to make the tails

4

Bake for 10 minutes. Reduce heat to 150°C and bake for an additional 10 minutes
.
Take out of the oven and they’re done!

5

Notes

*I used dandelion syrup 'cause my mom made a lot at home recently. the original recipe calls for the original recipe calls for 40g beet sugar syrup and 10g honey
*the video shows the original recipe so don't be confused that my adapted ingredients are different
* ingredients of the original recipe: 110 cake flour, 20g potato starch, pinch of salt, 40g beat sugar syrup, 10g honey, 30g vegetable oil
*1 cup AP flour – 2 Tablespoons AP flour + 2 Tablespoons cornstarch or arrowroot = 1 cup cake flour

Vegan Tata Almond Hugging Cookies (BT21)
IngredientsDirections