Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 10
Carbohydrates: 2.5g
Ingredients
- 112 gr almond flour
- 30 gr coconut flour
- 30 gr erythritol
- 10 gr baking powder
- 50 gr butter
- 1 tsp cinnamon
- 3 green cardamom pods
Instructions
- Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the erythritol.
- Take the butter out of the fridge. Cut it into squares. Mix the flour, erythritol, baking powder, cinnamon, salt and barberry (I used less than half a bag of berries for pilaf). Throw the butter in there and work it intensely with a fork or your hands. Here's a tip: if you do everything very, very quickly, before the butter gets all soft, you can immediately throw the dough on baking paper, cover with a second sheet, roll it with a rolling pin and cut up cookies. If, on the other hand, the dough is starting to melt and shiny, you will have to put it in the freezer for a few minutes and then roll it out and cut it up
- Line a baking tray with baking paper, place the cookies and pop them in the oven for 10-15 minutes-until they begin to turn golden. Remove from the oven and let cool on a baking sheet.
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 2.5g | Protein: 2.9g | Fat: 10g | Fiber: 1.8g