Almond and orange cookies

Instructions

Preheat the oven to 180 ° C.

1 Cream the butter and xylitol until light and fluffy.
2 Add one egg at a time and mix well after each addition.
3 Add the egg yolk and mix well. Beat until light and fluffy.
4 Add the almond and orange peel and coconut flour and mix well.
5 Roll the dough into a diameter of about 5 cm. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes.
6 Cut the dough into 5 mm slices and place on a baking sheet. Leave 2 cm between each cookie.
7 Brush each cookie with egg white and sprinkle with almonds.
8 Bake for 12-15 minutes until the cookies are lightly browned and plump.
9 Cool on a cooling rack. Pack in an airtight container.

Variation "Salt" -cookies

1 Reduce the xylitol with 15 ml and leave the orange zest out.
2 Add the grated zest of 1 lemon, 60 ml (¼ c) grated Parmesan cheese and 10 ml (2 t) ground black pepper.
3 Bake as directed.
4 Serve with cheese, or pack in the lunch box.