Tender, melt in your mouth…an unearthly delight
A “must” to make!
Cooking time 30 min.
Serving quantity 16
Ingredients :
Almond flour 70g
Egg white 2 eggs
Erythritol 45g
Salt to taste
Xanthan gum ½ tsp.
Lemon juice ½ tsp.
Matthee tea powder ½ tsp.
Ground pistachios 35 g
Erythritol 1 tsp.
Butter 65 g
Vanilla Extract ½ tsp.
Step 1
Whisk the eggs with a pinch of salt and lemon juice until a stiff white froth forms. Then gradually pour in 15g of erythritol and beat until stiff peaks. Add the gum, mate powder and whisk for another minute until the foam is stiff. Pour the almond flour and 30 g of erythritol into the blender. Grind on the pulse mode. Not too long, just so the mixture becomes homogeneous. Sift the mixture into the whites and start mixing. Important: Stir in a smooth, bottom-up motion about 50 times.
Step 2
Transfer the dough to a pastry bag and drop 32 cookies onto a parchment lined baking tray. This will most likely be two baking trays). Allow to stand for 30 minutes to allow the surface to weathered. Then, send to a preheated 150° C oven for 17-20 minutes. Take out the baking tray and cool at room temperature.
Step 3
Crush the pistachios with the erythritol. Stir in the soft butter with a mixer. Add the pistachio mixture and vanilla extract to it. Stir, transfer to a piping bag, and squeeze onto half of the cookies. Place the other halves on top and press lightly. Place in fridge for a couple of hours, or better yet, overnight!
Bon appetit!
Energy Value per Serving
Calories from fat 59
Calories 75
Fats: 6.6g
Carbohydrates: 2.2 g
Fiber: 0.7 g
Assimilable carbohydrates: 1.5 g
Protein: 2.1 g
