Italian · Dessert
Almond Paste Cookies
A keto-engineered take on the classic Italian almond paste cookie, built from ground almonds and almond flour instead of sugared almond paste, sweetened with allulose and lightly bound with egg white so the chewy, marzipan-like centre and cracked golden top survive without the usual carb load.
$1
12 minsPrep
17 minsCook
39 minsTotal
EasyLevel
Nutrition per serving
257Calories
9.4gProtein
22gFat
17.6gCarbs
1.6gSugar
4.7gFiber
134mgSodium
6mgChol
3gSat Fat
304mgPotassium
109mgCalcium
1.4mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment.
2
In a bowl, combine the almond flour, finely ground almonds, flaxseed-ground and salt, mixing to break up any clumps.
3
Add the allulose, melted butter, almond butter and vanilla extract, stirring into a thick, sandy paste.
4
Pour in the lightly beaten egg white and mix until the mixture comes together into a smooth, pliable almond paste dough.
5
Divide the dough into 2 equal portions and roll each into a ball, then flatten slightly on the lined baking sheet, spacing them apart.
6
Bake for 16-18 minutes until the tops are just golden at the edges and still soft in the centre.
7
Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g finely ground almond flour
- 0.4 oz10g finely ground almond
- 0.6 oz18g allulose
- 5/85/8 egg whites, lightly beaten (20g)
- 0.2 oz6g melted butter
- 0.1 oz2g vanilla extract
- 0.3 oz8g almond butter
- 0.2 oz5g flaxseed ground
- 0 oz0.5g salt
