Almond Flour Cinnamon Cookie Sticks
Almond flour contributes fats and fiber, while Greek yogurt keeps the dough pliable. A cinnamon coating with erythritol adds aroma after baking. The cookies firm up as they cool, making them easier to serve.
Combine almond flour (70 g), greek yogurt (60 g), erythritol (50 g), and cinnamon (5 g), setting aside about one-quarter of the erythritol and cinnamon for the coating. Add baking powder without starch (2 g) and knead until the dough is soft but holds its shape.
Prepare 12 thin sticks from the dough and set them on a parchment-lined tray.
Bake at 163 °C for about 15–20 minutes, until the edges are lightly golden.
Let the sticks cool completely.
Mix the reserved erythritol and cinnamon. Lightly coat the sticks with butter (14 g), then roll them in the cinnamon mixture.
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