No one is ever going to complain about having one of these in their lunchbox, and they’re pretty handy to have around in the kitchen for a quick, snatched burst of energy at any time.
These deliciously chewy almond biscuits are slightly crunchy on the outside and soft in the middle.
Now, there are those who like their almond biscuits crisp, and those – like me – who like them on the chewier side.
The longer you bake them, the crispier they become. But they do tend to go softer the day after baking.
ORANGE FLAVOURED ALMOND BISCUITS/COOKIES
These deliciously chewy almond biscuits are slightly crunchy on the outside and soft in the middle
10
servings30
minutesIngredients
100 g Almond Flour
60 g Unsalted Butter – melted and cooled
50 g Erythritol
5 drops Liquid Sweetener
1 small Egg
1/2 tsp Baking Powder
2 tsp Orange Essence (try the mixture for flavour)
1/4 tsp Xanthan Gum
1/4 tsp Himalayan Salt
Topping
1 Egg White
25 g Flaked Almonds (crushed in a bag)
Method
- Preheat the oven to 180C
- Mix together all the dry ingredients (except topping) in a large bowl: almond flour, erythritol, Xanthan gum, baking powder, salt
- Add the melted butter and egg and mix with a fork to form a dough
- Divide the mixture into 10 little balls – I use a tablespoon for this because the dough is quite wet – and place them on a lined baking sheet several centimetres apart
- Squash them 1/4 inch flat
- Brush with the egg white and sprinkle the crushed flaked almonds on top
- Bake for 12-15 minutes or until slightly golden – the darker the crunchier
- Leave them to cool on a rack to harden up
Notes
- MACROS per biscuit: 1.5g Carbs – 10g Fat – 2.6g Protein – 110 Calories
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