Cookies with Black Currant and Chocolate Glaze

For the cookies

Mix almond flour (65 g), egg yolk (40 g), erythritol (25 g), and olive oil (18 g) into a soft dough. Press the dough in a thin layer into silicone muffin or tartlet molds, shaping a small hollow.

Bake the bases at 180°C for about 12 minutes, until the edges are lightly browned and the base feels firm. Let the cookies cool in the molds.

For the black currant layer

Combine black currants (100 g) with erythritol (20 g) and cook for 8-10 minutes, until the berries release juice and the mixture thickens. Cool the filling completely.

For the chocolate glaze

Melt 99% chocolate (100 g) over a water bath and stir in erythritol (20 g), preferably ground into powder first. Brush the bottom and sides of the molds with chocolate and chill for 20 minutes.

Place a cookie and the currant filling into each chocolate shell. Cover the tops with the remaining chocolate and refrigerate for 4 hours, until the glaze is fully set.