Tender, light and flaky.
These cookies are deliciously low carb, and very versatile. Not only do they make yummy cookies, the dough can be used to make a tart or pie shell. I like it as the base of my lemon curd tart.
Almond Cookies (S)
200g soft butter
2c almond meal
1/2c whey protein powder
1/4-1/3c xylitol (depending on taste)
1/2tsp lemon essence
Stir all ingredients together until well combined and smooth.
Form dough into a log and wrap with cling film.
Chill in freezer for 30min.
Remove from cling film and slice into 1cm thick rounds.
Place on baking paper and cook for 15min at 180 degC (check after 10min)
Cookies should be lightly golden.
Cool on baking tray.