Shortbread cookies with black currant jam
Almond and coconut flour make these cookies crumbly and add fiber, while butter provides a rich flavor. Black currant jam brings bright tartness and polyphenols, so a small portion is expressive even without a large amount of sweetener.
Mix almond flour (150 g), coconut flour (50 g), starch-free baking powder (8 g), Himalayan salt (1 g), and vanilla (1.5 g). Add melted butter (200 g), egg yolks (54 g), and erythritol (30 g), then make a smooth dough. The total amount of erythritol for this recipe is 42,9 g.
For the jam, cook black currants (100 g) with erythritol (30 g) for about 5 minutes and blend. Mix pectin (1.5 g) with cold water (15 g), pour it into the berries, and cook for 2 more minutes.
Divide the dough into 25 pieces, shape cookies with a hollow center, and fill them with jam. Bake at 200 degrees C for about 10 minutes, then cool.
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