Time: 2 hours.
Complexity: easily
Quantity: 15 cookies

These gluten-free cookies use almonds in three forms: almond flour, almond extract, and chopped almonds. Combined with cream cheese and butter, this creates the perfect base for delicious, crumbly shortbread cookies that will be your tasty salvation on a ketogenic or gluten-free diet. These cookies are made using the slicing method: the dough is formed into a log, then sliced ​​and baked. To ensure the cookies are perfectly round, let the dough chill thoroughly in the refrigerator before slicing.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 110 g unsalted butter, room temperature
• 0.5 cup erythritol (see note)
• 60 g of cream cheese, room temperature
• 0.5 tsp almond extract
• 1 large egg
• 0.5 cups chopped almonds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

almond flour, cream cheese, eggs, almond extract, almond

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Preparation:

Step 1
• Combine almond and coconut flour in a small bowl.
Step 2
• In a medium bowl, combine the butter and erythritol and beat with an electric mixer until light and fluffy, about 2-3 minutes. Add the cream cheese and continue beating until smooth, about 1 minute more. Add the almond extract and egg and beat until smooth. Add the flour mixture and mix until smooth. Gently fold in the sliced ​​almonds.
Step 3
• Place the mixture on a piece of parchment or waxed paper and, using the paper as a guide, shape the dough into a log. Wrap the log in plastic wrap and refrigerate until firm, at least 1 hour.
Step 4
• Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 5
• Slice the dough into 1-cm-thick slices and place on the prepared baking sheet. Bake until the edges are golden brown, 18-20 minutes. Let cool and serve; the cookies will firm up as they cool.
  
  Note
  
  Erythritol is a sugar substitute that can be found in most health food stores or online.

Votes: 19