These were very easy to make and good to eat. The recipe was accurate in most aspects. I found the guidance about letting the almond flour dough stand for a few minutes a little unusual. I could understand it if it was coconut flour as that absorbs liquid. I was careful putting just half a beaten large egg in and it remained very moist dough, hence the use of the small ice-cream scoop. The biscuits are delicious and do firm up on cooling. Next time I am going to replace 2 Tablespoons of the almond flour with 2 Tbspns of coconut flour. I feel that will give a better result. I’m thinking maybe the next batch a mix of chocolate and chopped hazelnuts. This is a recipe that I will make regularly as it’s easy and successful. We took this batch to eat as we rambled through the sand dunes. The whole batch was eaten. Try them and enjoy!
Prep time: 5 mins | Cook time: 13-15 mins | Servings: 10
Nutrition: calories 132 | total carbs 3.6g | sugar 1.2g |fat 11.2g | fibre 1.8g
- 1 cup/100g almond flour (or ground almonds)
- 1 medium egg (I used half a large egg)
- 2 tbsp double cream (I used plant-based double cream)
- 2 tbsp (30g) butter unsalted, soft (I used lactose-free butter)
- 3 tbsp granulated sweetener (I used soft brown erythritol)
- 1 tsp vanilla extract
- 50 g dark chocolate/chocolate chips (85% minimum or sugar free) (I chopped unsweetened dark-chocolate into chunks)
- Preheat the oven to 180 degrees Celsius/160C fan-assisted/356F
- Line a baking-tray with grease-proof paper.
- In a bowl, combine all ingredients except the chocolate, until a dough forms.
- Let the dough sit for a few minutes, so the flour can absorb moisture. (I found that my dough didn’t absorb the moisture very well, so was still quite wet/sticky).
- Add chopped chocolate/chocolate chips to the dough.
- Form dough balls using your hands, or spoon the mixture onto the lined baking tray. Press the dough into desired shape (1/2 cm thick). (As my dough was quite sticky, I used a very small ice cream scoop to portion my dough into balls then pressed them down to required thickness).
- Bake for around 13-15minutes, or until the edges are browned (I baked them for 15 minutes). The cookies will be soft when first taken out the oven, but will firm up as they cool.