The classic version, of course, is made with processed white flour and sugar and sprinkled with cheap peanuts. A keto shortbread cookies recipe with almond flour and hazelnuts is not only healthier, but also tastier.
The classic version of keto shortbread cookies is a dessert from my childhood that seems so recent. Usually such cookies are sprinkled with peanuts, but it is not a matter of principle, any nuts will do. Rather, on the contrary, it is better to deviate from the classic recipe and add quality nuts (for example, hazelnuts sound incredible here) to the simple peanuts.
- 150 g almond flour (finest grind)
- 50 g erythritol
- 50 g nuts
- 1 egg
- 1 egg yolk
- ½ tsp baking powder
- 1 tbsp vanilla
- 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.