Prep Time: 15 minutes
Cook Time: 50 minutes
Course: Dessert
Cuisine: Soviet
Keyword: dessert, no dairy, shortbread cookies
Servings: 10 servings
Carbohydrates: 2.3g
- 150 g almond flour (finest grind)
- 50 g erythritol
- 50 g nuts
- 1 egg
- 1 egg yolk
- ½ tsp baking powder
- 1 tbsp vanilla
- salt
Prepare the dough. Lightly whip the egg and add the almond flour, erythritol, baking powder, vanilla essence, and salt. Form the dough into a ball, flatten it slightly, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 170°C. Finely chop the nuts into coarse flakes and roast in the oven until golden.
Remove the dough and roll it out to about 1 cm in thickness between two sheets of baking paper greased with butter. Use a cookie cutter to cut out rings and carefully transfer them to a baking tray lined with baking paper. Brush each ring with egg yolk and sprinkle with nuts. Bake in the oven for 8-10 minutes, until the edges are slightly golden. The finished cookies are very tender. Let them cool completely on the baking tray or they will break.
- Don't roll these rings too thin; the correct thickness is at least a finger thick.
- Store cookies for up to 2 weeks in a container with a lid.
Serving: 1cookie | Calories: 98kcal | Carbohydrates: 2.3g | Protein: 9.4g | Fat: 5.1g | Fiber: 2.5g