Makes about 15 cookies
* This recipe is adapted from our delicious almond and orange biscuits
1 Reduce the xylitol with 15 ml and leave the orange zest out of the almond cookie recipe.
2 Add the grated rind of 1 lemon, 60 ml (¼ c) grated Parmesan cheese and 10 ml (2 t) ground black
3 Bake as usual.
4 Serve with cheese, or pack in the lunch box.
- 100g butter, softened
- 30 ml xylitol
- 3 eggs
- 1 egg yolk (save the white)
- 125 ml (½ c) almond flour
- 125 ml (½ c) coconut flour
- grated zest of 1 lemon
- 60 ml (¼ c) almonds
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 coconut flour and zest 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 open for rising.
7 Brush each cookie with egg white and sprinkle almonds over.
8 Bake for 12-15 minutes until the cookies are lightly browned and plump.
9 Cool on a cooling rack to cool and store in an airtight container.