Prepare the dough: Start with the chicken hearts, the egg, and the quark. Put these ingredients in the mixing bowl. With the blender, mix the contents into a smooth, fine mash. Make sure there are no coarse pieces left so that the cookies have a uniform consistency.

Adding dry ingredients: Now add the puffed amaranth and the buckwheat flour. It’s best to add these ingredients gradually while you stir continuously. This ensures that everything is evenly distributed and no lumps are formed. Gradually let the chicken broth flow in. Here patience is required. The dough should have the consistency of thick pancake batter at the end. If the dough is too liquid, simply add a little more buckwheat flour.

Baking: The baking mat should be clean and ready. With the dough scraper, spread the dough evenly in the baking mat. Bake the cookies in the preheated oven for about 30-50 minutes. Note: The exact baking time can vary depending on the size of the baking mat. To ensure that the cookies are perfect, check them after about 25 minutes and decide if they need more time. If the cookies stick to the baking mat, don’t worry. Simply reduce the oven temperature a little and extend the baking time by another 10-15 minutes (at 320°F or 160°C).

Drying process: After baking, the cookies should be cooled and removed from the mat. For the drying process, set the oven to 158°F (70°C). Place the cookies back in the oven and let them dry there for 2 – 4 hours. Drying at a low temperature ensures that the cookies retain their shape and become crispy. A small trick: Clamp a wooden spoon in the oven door so that excess moisture can escape. This gives the cookies a perfect crust and preserves their freshness.