Gingerbread cookies with pine nuts and almond flour
Pine nuts and almonds provide fat, protein, and fiber, while ginger, cinnamon, and cardamom create a warm spice aroma. A small serving is satisfying.
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Servings: 10 (1 serving ≈ 33 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Grind pine nuts (50 g) into a paste. Mix almond flour (25 g), ground flaxseed (25 g), erythritol (60 g), baking powder (4 g), cinnamon (3 g), ginger (3 g), and cardamom (2 g).
Add the nut paste, softened butter (75 g), egg (50 g), and egg white (35 g), and knead a firm dough. Divide it into molds.
Bake at 180°C for about 16 minutes. Cool before serving.
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