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Monday, 11 June 2012

Almond Cookies

Base recipe for a low-carb cookie.
Servings: 18

1 1/2 cup

Almond Flour
4.5 oz

butter, softened
1/4 cup


Make sure your butter is room temperature before you start.
Soften the butter with a whisk or electrical mixer and add the Splenda. When that's fully absorbed ad the almond flour and mix well.
Put the mixture on a piece of parchment paper and form it into a roll and twist the ends.
Place in the refrigerator for about and hour to firm up.
Preheat the oven on 320°F (160 °C)
Take the roll out of the fridge and place on a cutting board. Remove the paper and cut into 18 slices.
Put the cookies on a baking sheet covered with parchment paper, leave some space in between because they will become a bit bigger and bake in the oven for 12 to 15 minutes. Let them cool down before taking them off the paper.

Nutrition Facts
Nutrition (per serving): 257 calories, 241 calories from fat, 27,7g total fat, 61mg cholesterol, 3,1mg sodium, 6,8mg potassium, 2g carbohydrates, 1g fiber, <1g sugar, 2,2g protein, 1g net carbohydrates.

Degree of Difficulty
Degree of Difficulty: Very easy
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 30 minutes

Oven Temperature: 350°F

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