Melt NATURLI’ Vegan Block, syrup and brown sugar in a saucepan over medium heat.
Mix all dry ingredients together in a bowl with a whisk. Add the potash-water followed by the Vegan Block-mixture and mix it all together to form a soft dough. Let the dough rest in the fridge for half an hour.
Roll the dough into 2 long sausages, which are then refrigerated for 5 hours (or frozen for 2 hours).
Boil the almonds for a few minutes to make the skin slip. Use a colander or strainer to drain the nuts and allow them to dry a bit. The skins will be shriveled and beginning to slip off on their own. Gently squeeze the almonds and the skin will slip right off of them. Cut each almond in half.
Take your dough out of the fridge (or freezer) and cut them into slices (around ½cm). Place half an almond in the middle of the cookie and bake them at 180°C hot air for 6 minutes. Notice that the cookie will be soft when they come out of the oven. Let them rest and cool for half an hour before eating. They will be nice and crunchy when cooled.