- 200 g ground almonds
- 125 g butter, cubed
- 1 T xylitol, plus extra for rolling
- 200 g coconut flour
- 1 t vanilla extract
Preheat the oven to 180°C.
Combine all the ingredients in a mixing bowl and rub in the butter with your fingertips.
Once all the butter has been incorporated into the dry ingredients, use your hands to mould small amounts of the dough into golf ball-sized balls. This is a crumble mix; the more you mould it in your hands, the more manageable it will become.
Press down to flatten slightly and place in the extra xylitol, pressing down lightly to coat the biscuits. Place on a greased baking tray.
Bake for 12–15 minutes, or until golden in colour. Allow to cool completely before removing from the tray.
Cook’s note: These biscuits are good served plain with a cup of tea or coffee, but they are very crumbly, so handle with care. To add a little creaminess, pipe or spread some full-cream cream cheese over them and serve with fresh raspberries.
Read more about TASTE's Food Editor Abigail Donnelly's low-carb, high fat biscuits for keeping sugar cravings at bay.
First published in the May 2014
issue of TASTE magazine.