Place dough on a parchment paper
lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.
Not exact matches
Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round
cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper
lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge,
cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).
Once it is
covered in chocolate, place the
cookie on a wax paper
lined baking
sheet.
Arrange bagels onto a
cookie sheet lined with parchment paper and
cover with a slightly damp tea towel.
Place on a
cookie sheet lined with parchment paper,
cover, and freeze.
Line two
cookie sheets with parchment paper and spread amaranth mixture into thin layers, using the back of a spatula to even it out (I
covered the back of my spatula with olive oil so it wouldn't stick to the amaranth mixture).
Place the dough ball on the middle of your
lined cookie sheet and
cover with another piece of parchment.
One at a time, dip the coconut balls into the chocolate, tap off the excess and place the chocolate
covered truffles onto a wire rack on on a clean
cookie sheet lines with wax paper.