Spanish · Dessert
Spanish Almond Crescent Cookies
A keto-engineered take on Spain's almond crescent cookies, built on ground almond flour and butter and sweetened entirely with allulose so the delicate, nutty, shortbread-like crumb stays intact without the carb load of sugar.
$1
12 minsPrep
15 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
240Calories
6.1gProtein
22.1gFat
16.5gCarbs
1.2gSugar
3.3gFiber
161mgSodium
22mgChol
6.2gSat Fat
211mgPotassium
83mgCalcium
1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
10gAllulose
0.3gAlcohol
Goes well with
Horchata
local
Fino Sherry
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet.
2
In a bowl, beat the softened butter with 14g powdered allulose until pale and creamy.
3
Mix in the vanilla extract, then fold in the almond flour, chopped toasted almond, cinnamon and salt until a soft, slightly crumbly dough forms.
4
Rest the dough for 15 minutes in the fridge so it firms up enough to shape.
5
Divide the dough into 2 portions and shape each into a small crescent about 5-6cm long, tapering the ends.
6
Place the crescents on the lined baking sheet, spaced apart, and bake for 14-16 minutes until just set and pale golden at the edges - they firm up as they cool, so do not overbake.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8
Once fully cool, sift the remaining 6g powdered allulose generously over the crescents before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.7 oz48g finely ground almond flour
- 0.7 oz20g softened butter
- 0.5 oz14g powdered allulose
- 0.3 oz8g toasted, finely chopped almond
- 0.1 oz2g vanilla extract
- 0 oz1g cinnamon ground
- 0 oz0.5g salt
- 0.2 oz6g for dusting, powdered allulose
