Bittersweet cookies
Wonderfully smooth, light and yet nice and sweet thanks to our Erythritol Powder. You'll want to try this one!
30 pieces
30 minutes
Ingredients:
150 grams of almond flour
150 grams SweetLife Powder Erythritol
2 eggs, split (don't use the egg yolk*)
1½ tsp almond extract
Also necessary:
Piping bag (or use a freezer bag with a corner cut out of it)
Preparation:
1. Preheat the oven to 200 degrees. Mix the almond flour, Erythritol Powder and a pinch of salt. Stir in the eggs and almond extract until you end up with a paste the consistency of almond paste. Spoon the pasta into a piping bag (or a sandwich bag with a corner cut off).
2. Place a few sheets of newspaper on a baking tray and place a sheet of baking paper on top (this prevents the cookies from becoming too brown). Pipe a dollop at a time (without a piping nozzle). Just press the top ends a bit flatter with a damp finger.
3. Bake the cookies for 10-15 minutes until golden brown on the edges. Turn off the oven and let it continue cooking in the oven for another 5 minutes.
*Use the egg yolk, for example, to make mayonnaise or custard.
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