Heart Cookies with Raspberry Filling
Shortbread heart cookies made with almond and coconut flour are baked with a raspberry filling. Almonds provide fat and fiber, while raspberries add berry flavor.
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Servings: 8 (1 serving ≈ 28 gram)
Digestion time: 3 hour
Recalculate the sweetener. (Erythritol)
Mix the almond flour (80 g), coconut flour (20 g), erythritol (40 g), and baking powder (2 g). Add the softened butter (50 g), knead the dough, and chill it for 15 minutes.
Roll the dough between parchment sheets and cut out hearts. Make a hollow in the center of each and add the raspberries (30 g), lightly crushed with a fork.
Bake at 180°C for about 11 minutes. Cool completely on the tray.
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