Chinese · Dessert
Walnut Crisp Cookies
A Chinese-style walnut crisp reworked for keto: ground almond flour and butter replace the usual wheat-and-lard shortcrust, allulose stands in for sugar, and a generous fold of chopped walnuts keeps the toasted, nutty crunch of the original teahouse biscuit intact.
$1
10 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
270Calories
6.7gProtein
25.7gFat
13.2gCarbs
1.1gSugar
2.9gFiber
307mgSodium
68mgChol
6.5gSat Fat
203mgPotassium
74mgCalcium
1.1mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
7gAllulose
0.2gAlcohol
Goes well with
Chinese Rice Wine (Shaoxing-style)
local
Oolong Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
In a bowl, cream the softened butter with the allulose until smoothly combined, about 1 minute by hand.
3
Beat in the egg yolk and vanilla extract until the mixture is glossy.
4
In a separate bowl, whisk the almond flour, baking powder and salt together, then fold in the chopped walnuts.
5
Combine the dry mixture into the wet mixture to form a soft, slightly sticky dough.
6
Divide the dough into 2 equal portions and flatten each into a round disc about 1.5cm thick directly on the lined sheet.
7
Bake for 13-15 minutes until the edges are golden brown and the centres are just set.
8
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and crisp up before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g finely ground almond flour
- 0.8 oz22g finely chopped walnut
- 0.6 oz18g softened butter
- 0.5 oz14g allulose
- 1/21/2 egg yolks, beaten (9g)
- 0 oz1g vanilla extract
- 0 oz1g baking powder
- 0 oz1g salt
