Almond Flour Kurabie Cookies
Almond flour contributes vitamin E and unsaturated fats, while butter gives these cookies a tender, crumbly texture. Vanilla rounds out the gentle nutty flavor.
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Inventory: Mixer, Oven
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Servings: 6 (1 serving ≈ 43 gram)
Digestion time: 4 hour
Complete protein: ✔
Combine the almond flour (110 g), coconut flour (10 g), erythritol (25 g), xanthan gum (0.5 g), and vanilla (1 g).
Beat the softened butter (80 g) until fluffy. Add the egg white (33 g) and beat again.
Gradually fold this mixture into the butter mixture with a spatula. Transfer the dough to a piping bag fitted with a nozzle and pipe the cookies onto a parchment-lined baking sheet.
Bake at 170 °C for 10–15 minutes, until the edges are pale golden. Cool the cookies completely on the baking sheet.
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