Rafaelo with salami recipe

To assemble

Portion size: n/a Dough 120 g coconut flour 150 g of mano slo 1 packet of vanilla sugar, salco sweetened 250 g icing sugar to coat the coconut flour For the filling 60 g almonds

Recipe preparation

1 Dissolve the mano slo and both sugars in water and leave it to cool down, stirring occasionally. 2 Then add the salsa and coconut to the mixture, stir well and place in the fridge for about 1-2 hours to set. 3 Steam the almonds, peel them and leave them on the stove to dry out. 4 Form the dough into balls, roll each ball in an almond and roll the balls in coconut. 5 Place the raffaelo in paper cups.