100 g ground almonds/flour

50 g desiccated coconut or almond flakes - for coating

30 g of sugar-free apricot jam

30 g sweetener

15 g of cornflour

10 g of potato flour or tapioca

1 egg

1 teaspoon lemon or orange zest

approx. 50 g of sugar-free chocolate for coating, a pinch of salt

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Sift the flour into a bowl, add the remaining dry ingredients

Beat the egg white into a shiny cloud

Pour the jam to the dry ingredients, mix

Add beaten egg white, mix until compact

Tear off a piece of dough, form on baking paper into rolls, brush them with beaten egg yolk (sometimes I omit the yolk and it's also tasty)

Coat with coconut or almond flakes and form little horseshoes

Bake at 160 degrees for about 30 minutes - the time depends on your oven, in yours, it can be, for example, shorter

After baking, cool down, soak the ends in chocolate dissolved in a water bath

Place it on a wire rack or baking paper - let it solidify

Store in a container in a cool place