Shortbread cookies (for the layers)

Mix in one bowl:

• almond flour (40 g);
• casein protein (40 g);
• coconut or lupin flour (15 g);
• agar-agar (3 g);
• vanilla (0.5 g);
• xanthan gum (1.5 g).

In another container, combine:

• softened butter (30 g);
• a little salt (1 g);
• egg (50 g);
• sweetener (25 g);
• lemon juice (10 g).

Combine both mixtures and knead the dough for about five minutes until it becomes tight, elastic, and sticky.

During the kneading process, add water (up to 0.2 L).

Shape the dough into a single ball. Then roll it out into a thin sheet.

If the size of the baking tray does not allow you to do this with one piece of dough, you can divide it into two parts and roll them out separately.

Then place the rolled-out sheet of dough on a baking tray lined with parchment paper, and bake in a preheated oven until it achieves an even golden color on the entire surface.

Baking temperature: 160–170 °C (without convection) or 150–160 °C (with convection). Time: about 20–25 minutes.