Beat the fat and diabetic sweetness until creamy. Stir in vanilla pulp, almond flavoring and egg. Stir in flour, nuts and milk. Divide dough into 2 portions. Stir under 1 half of cocoa. Fill both doughs alternately with a tablespoon into a piping bag with star-shaped spout. Spray the dough S-shaped on 2 baking trays lined with baking paper.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-18 minutes. Let them cool down. Coarsely chop the chocolate and coconut oil. Melt in a hot water bath. Dip the ends of the biscuits into the chocolate. Leave to dry
Of which 0,5 g fructose