John Myers
Ingredients for 1 servings:
- 80 g butter
- 100 g xylitol (sugar substitute)
- 1 pinch of salt
- 1 small egg(s)
- ½ lemon(s), grated peel
- 60 g almonds, ground
- 120 g spelt flour type 630
- 50 g almond flakes
- 3 tbsp xylitol (sugar substitute)
- 100 ml cream
- 1 tbsp honey
- e.g. dark chocolate
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes
a healthy alternative to conventional biscuits
Mix butter, 100g xylitol, salt, and egg until light in color. Add lemon zest, ground almonds, and sifted flour and stir in. Do not knead the dough. Cover and chill for about 1 hour. Preheat oven to 200°C (400°F). Roll out the dough on a lightly floured surface to a thickness of 6 to 10mm (0.25 to 0.4”). Cut out desired shapes and place on a baking sheet lined with baking paper. If you prefer, you can keep the cookies simple and skip the almond caramel topping at this point. Brush the cookies with an egg beaten with a pinch of salt. Bake on the middle rack at 200°C (400°F) for about 10 minutes. The edges of the cookies should be lightly browned. For the almond caramel topping, toast slivered almonds and 3 tablespoons of xylitol in a pan over high heat. Stir frequently to prevent the almonds from burning, which can happen very quickly. As soon as the almonds smell, remove the pan from the heat. They should just be golden brown. Add about 100 ml of cream and simmer until creamy. Let the almond-caramel mixture cool slightly, stir in the honey, and spread it over the cookies. Cover the cooled cookies with a thin layer of chocolate glaze, if desired. These cookies are especially suitable for those who must avoid processed sugar and single-chain carbohydrates for health or dietary reasons.
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