Cheese Cookies with Pecans
Almond flour and parmesan make a firm cheese-cookie base, while pecan adds crunch and fat. Chilling the dough briefly helps it hold its shape while baking.
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Inventory: Blender, Oven
690
Servings: 8 (1 serving ≈ 34 gram)
Digestion time: 3 hour
Complete protein: ✔
Adjust the baking time according to thickness.
Mix softened Butter (50 g) with Almond flour (100 g), Parmesan (50 g), Egg (50 g), and Table salt (1 g) until a smooth dough forms.
Wrap the dough and freeze it for 20 minutes. Divide it into 8 pieces, shape the cookies, and press Pecan (20 g) on top.
Bake at 180°C for about 17 minutes until golden. Cool on the tray, then transfer to a rack.
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