Almond gingerbread cookies (diabetics)

For 30 pieces
  • 130 g almond kernels with skin
  • 120 g dark wheat flour (Type 1050)
  • 1 leveled TL baking powder
  • 20 g Cocoa powder
  • 1 TL gingerbread spice
  • 80 g cold Butter or margarine
  • 1 Egg (size M)
  • 1-11 / 2 EL liquid sweetener
  • 30 g almond flakes
  • flour
  • baking paper
45 minutes
light
1.
Finely grind whole almonds. Mix with flour, baking powder, cocoa and gingerbread spice. Add the fat in pieces, egg and sweetener and process everything with the dough hook of the hand mixer. Then knead briefly with your hands until smooth. Cover and chill for about 30 minutes. Roll out the dough on a lightly floured work surface approx. 4 mm thick into a square (approx. 30x30 cm). Use a pastry wheel to rub out 30 biscuits of the same size (approx. 5x6 cm). Sprinkle the almond flakes on the biscuits and press down. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 12-15 minutes. Let cool down
2.
approx. 45 minutes (without waiting time)
3.
, 2 1/2 BE
4.
YOU CAN USE THESE INGREDIENTSREPLACE:
5.
Add 125-150 g fat and approx. 100 g sugar to the almond-flour mixture instead of the sweetener
1 piece approx.:
  • 140 kcal
  • 580 kJ
  • 4 g protein
  • 11 g fat
  • 6 g carbohydrates

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