Low Carb Spitzbüble

Ingredients for 1 servings:

• 200 g ground almonds or almond flour
• 80 g margarine, reduced fat
• 1 egg(s)
• n. B. Sweeteners, e.g. Stevia
• n. B. soy flour
• e.g. cinnamon
• e.g. lemon juice
• n. B. lemon zest
• 1 jar jam (stevia jam), e.g. homemade pumpkin jam
• e.g. goji berries, chopped
• n. B. Clove powder

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 5 minutes

in an autumnal way

Place the almonds or almond flour, margarine, egg, and sweetener in a bowl and use a dough hook to knead into a smooth shortcrust pastry. Season with cinnamon, lemon juice, and lemon zest. The dough may still be very runny. In this case, add a little more soy flour or almond flour and continue kneading by hand until the shortcrust pastry reaches the desired consistency. Wrap the dough in cling film and chill for 30 minutes. After the resting time, roll out the dough and cut out shapes using Spitzbuben cookie cutters. I place part of the dough on a sheet of baking paper and place cling film over it; this makes it easy to roll out the dough wafer-thin, and the cut-out shapes already lie directly on the baking paper. I then use a pointed object to remove any remaining dough from the rolled-out dough, leaving only the cut-out shapes. Place the baking paper on a baking sheet and bake the cookies in a preheated oven at 180°C for about 5 minutes or less. Please watch carefully! The cookies should only brown slightly around the edges. If the entire cookie is browned, it will taste bitter. Let the cookies cool. Then spread a generous amount of jam on the base cookies and carefully place the perforated cookies on top. Now decorate the jam eye with clove powder and chopped goji berries or nuts, if desired. You can also sprinkle the Spitzbüble with stevia powder, if desired. Leave the Spitzbüble uncovered overnight so the jam can dry, then layer them in a cookie tin. This recipe makes about 60 cookies.