Oreshki cookies with chocolate nut filling

The recipe uses 100 g of erythritol in total, distributed across the preparation steps.

Melt the butter (40 g). Add egg (100 g), erythritol (100 g), and salt (2 g), then whisk. Fold in almond flour (50 g), coconut flour (20 g), and baking powder (2 g).

Chill the dough for 15 minutes. Divide it into small 5–6 g balls.

Heat and grease the oreshki mold. Bake the shells for about 4 minutes until browned.

Mix nut butter (40 g) with cocoa (10 g). Join the cookie halves with the filling and chill before serving.