Argentinian cookie
| Ingredient | Qty, g | |
|---|---|---|
| Butter | ||
| Erythritol | ||
| Vanilla | ||
| Cooking salt | ||
| Almond flour | ||
| Product release: | 406 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 1 h | ||
| 2 min | ||
| 15 min | ||
| 10 min | ||
1 h 22 min - 1 h 32 min | ||
|---|---|---|
| Proteins | 13.8 g |
| Fats | 53.9 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.9 g |
| Calories | 575 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.4 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 13.1 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.23 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 4 251 |
| Weight loss | Detention | Set |
|---|---|---|
| 59% | 43% | 35% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour: 97% ◦ Butter: 3% E | 109109234109? |
| iWhich products: ◦ Almond flour: 98% ◦ Butter: 2% B2 | 495710545? |
| iWhich products: ◦ Butter A | 19244222? |
| iWhich products: ◦ Almond flour: 99% B3 | 14162812? |
| iWhich products: ◦ Almond flour B1 | 1112219? |
| iWhich products: ◦ Almond flour: 98% ◦ Butter: 2% B9 | 88165? |
| iWhich products: ◦ Almond flour B7 | 88217? |
| iWhich products: ◦ Almond flour: 97% ◦ Butter: 3% B4 (Choline) | 68137? |
| iWhich products: ◦ Almond flour B6 | 66134? |
| iWhich products: ◦ Almond flour B5 | 66105? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Almond flour Copper | 787816070? |
| iWhich products: ◦ Almond flour Manganese | 62799571? |
| iWhich products: ◦ Almond flour Boron | 585811658? |
| iWhich products: ◦ Almond flour: 98% ◦ Butter: 2% Phosphorus | 43436143? |
| iWhich products: ◦ Almond flour: 100% Magnesium | 405212946? |
| iWhich products: ◦ Almond flour: 100% Iron | 3214259? |
| iWhich products: ◦ Almond flour: 99% Zinc | 192641194 |
| iWhich products: ◦ Almond flour: 96% ◦ Butter: 3% Calcium | 17171717? |
| iWhich products: ◦ Almond flour Fibers | 17262623? |
| iWhich products: ◦ Almond flour: 98% Potassium | 14182016? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Butter Palmitic acid (Saturated) | 63639763? |
| iWhich products: ◦ Butter Stearic acid (Saturated) | 50638463? |
| iWhich products: ◦ Almond flour Linoleic acid (Omega-6) | 446210657? |
| iWhich products: ◦ Almond flour: 96% ◦ Butter: 4% Oleic acid (Omega-9) | 39497044? |
| iWhich products: ◦ Butter Arachidonic acid (AA, Omega-6) | 10305920? |
| iWhich products: ◦ Almond flour Alpha-linolenic acid (Omega-3) | 812149? |
In a large bowl, beat the softened butter (100 g) and erythritol (50 g) until smooth. Then add the vanilla extract (1 tsp) and a pinch of salt, continuing to beat.
Gradually add the almond flour (250 g) and mix until a uniform dough forms.
Using a spatula, smooth the dough.
Transfer the dough onto a piece of parchment paper and roll it into a log. Wrap it up and let it cool in the refrigerator for one hour.
In the meantime, prepare the caramel using one of the recipes below.
Preheat the oven to 160 °C.
Slice the dough into thin pieces and carefully place each piece on a baking sheet lined with parchment paper, shaping the cookies into a neat round form with clean edges.
You should get 12 cookies from the dough, as you need an even number for the sandwiches.
Leave 3-5 cm of space between the cookies and bake for 15 minutes or until the edges are golden brown.
Remove the cookies from the oven and let them cool. Once the cookies reach room temperature, flip them over.
Add a tablespoon of caramel on one side of a cookie, then place the second part on top (sandwich), applying pressure to slightly flatten the caramel between the cookies.
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