Low-carb almond-hazelnut cookies

Ingredients for 1 servings:

• 40 g butter
• 100 g xylitol (sugar substitute)
• 50 g hazelnut puree
• 15 g almond butter
• 10 g guar gum
• 50 g almond flour, defatted
• 17 g walnut flour, alternatively almond flour
• some vanilla powder

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 15 minutes; Total time approx. 2 days 30 minutes

another recipe for really delicious cookies

Preheat the oven to 160°C (top/bottom heat). Place a sheet of baking paper on the baking tray and set aside. Weigh the dry ingredients. Melt the butter in a small saucepan, then stir in the xylitol thoroughly. Remove the pan from the stovetop. Add the hazelnut and almond butter and the measured dry ingredients and immediately mix vigorously with a fork. Immediately transfer the resulting dough to the baking tray and spread it very thinly with your fingers. This won’t make a whole baking tray, so leave a small portion free. The dough will be a bit crumbly at this point, but this will change in the oven. Place the baking tray on the second rack from the bottom and bake for about 13-15 minutes. Be careful during the last few minutes that the dough doesn’t burn. Remove the baking tray, let it cool briefly, and then remove the baking paper from the baking tray. I always use the oven rack for this, which should of course be cold. Now you have two options: Either carefully cut the dough into small rectangles after a few minutes, or let the dough cool completely and then break it into pieces. Let the dough cool for at least 1.5 hours before placing the cookies, which will still be soft, in a container that is as airtight as possible. Place a small jar of raw rice grains inside and let the cookies rest for 2 days so that they firm up a bit. If you want beautiful cookies, you can of course also form small balls from the raw dough and then press them flat on the baking sheet. And if you want soft cookies, you should leave out the rice in the container. You can also sprinkle the dough with hazelnut pieces before baking.