Huzarski krapki (thumbprint cookies) with chocolate

Method

1. 1.Preheat the oven to 180°C.
2. 2.Melt the coconut oil in a saucepan on the hob. Take it off the heat and whisk in the plant-based drink, syrup and vanilla.
3. 3.In a bowl, mix all the dry ingredients – almonds, flour, salt and baking powder.
4. 4.Pour the liquid into the dry ingredients and knead into a dough.
5. 5.Get 2 deep plates ready. Pour 100 ml of water into one, and into the other tip the mixture of chopped almonds and almond brittle.
6. 6.Shape the dough into balls with your hands. Press a hollow into the middle of each ball with the back of a wooden spoon – be careful not to go too deep with the spoon.
7. 7.Then dip the top of each cookie into the water first, and roll the top in the almond mixture.
8. 8.Bake for 10-12 minutes and not a minute longer. The cookies should stay soft in the middle.
9. 9.Wait for the cookies to cool slightly, then fill the little hollows with the chocolate spread. You can use a piping bag, or fill them with small teaspoons.