Having a cup of tea on the weekend morning, missing something …
Shortbread cookies! Seems like I’ve been envying the carb-eaters a thing or two since going gluten-free, low-carb and keto. They often get to have a cookie with their coffee or tea and I don’t. What do you envy them? There’s nothing wrong with some envy. In the end, we’re all only humans. Cookie craving humans. And shortbread almond cookies might just come to the rescue here.
I’m not going to write a long story behind either almonds or cookies themselves. There’s just one simple fact: In my rental, I have this nice little balcony with nice little sun rays on nice weekend non-rainy mornings. I make myself a nice cup of tea, and my significant other has coffee. Unless we go out to have coffee with our neighbours. But that’s another story that does not include keto-friendly cookies. This one does.
So, sitting on the balcony, I can have a cup of green tea, accompanied by a couple of shortbread almond cookies. And I’m a happy camper. Long story short. Long recipe, shortbread cookies. Enjoy!
- 1/2 oz. almonds
- 1 large egg white
- 1 tbsp powdered erythritol
- Line a baking pan with parchment paper and preheat the oven to 350°F (180°C).
- Using a hand electric mixer, beat together the egg and butter until pale yellow.
- In a medium bowl, mix together the almond butter, erythritol, and egg mixture.
- Sift together both flours (almond and coconut) and salt, and mix them into the batter.
- Add in as much of almond meal into the dough as necessary for being able to use your hands to form a compact, 1.5 inch diameter log.
- Form two logs. Wrap them tightly with plastic kitchen foil and refrigerate for 45 minutes.
- Unwrap the cookie dough log, and roll it in the crushed sliced almonds, pressing down to ensure that the almonds sticks to the surface. Using a very sharp knife, cut into ¼-inch slices, and arrange on the baking pan.
- Using a food processor, mix together the egg white, sliced almonds, and erythritol.
Helping yourself with a silicone brush, apply the mixture onto each cookie.
- Bake the cookies for about 10 minutes. Allow them to cool slightly and move to a cooling rack.