Blueberry Cookie Boats
Almond flour and egg yolks make these cookies richer and more filling than ordinary berry pastries, while blueberries add a little fiber and tart freshness. The result is a neat keto dessert with a soft center and a light saffron aroma.
Mix almond flour (120 g) with soft butter (50 g), then add egg yolk (34 g), erythritol (50 g), and saffron (0.2 g). Knead a pliable dough and chill it for 5-10 minutes so it becomes easier to shape.
Divide the dough into small portions, roll each into a short log, and flatten it lightly with your palms. Place a little blueberries (60 g) in the center of each piece and lift the edges to form small boats.
Transfer the cookies to a baking tray lined with parchment and bake at 180 degrees C for about 15 minutes. Let them cool slightly before serving so the berries and pastry can set better.
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