A crunchy buttery biscuit - perfect with a cuppa. Gluten, Cane Sugar and Fructose Free they are ideal for a treat every now and then or on a special occasion - like Easter.
Author: Kerry Wennersten
2 1/2cupsBlanched Almond Flour
1cupMacadamias or other sweet nuts like Pecans toasted and chopped
1/2cupbutter or coconut oilmelted
Grease and line a cookie tray.
Preheat oven to 175 degrees C (350 degrees F).
In a large bowl combine almond flour, salt, baking soda and macadamias.
In a smaller bowl, beat butter or coconut oil with Xylitol and vanilla.
Add the flour ingredients to the butter mixture and stir to combine.
Place dough on to a large piece of cling wrap and form a large log approximately 6.5 cms (2 1/2 inches) in diameter.
Place in freezer for 1 hour, or until firm, unwrap and cut into slices about .5 to 1 cm thick.
Place the slices on the cookie tray.
Bake for approximately 10-15 minutes or until golden depending on your oven.
Cool and Serve.
Optional: Melt 1 cup of dark chocolate 70 - 80% with 1 tablespoon of coconut oil in a double boiler or small bowl over a saucepan of boiling water.
If you would prefer to use cocoa or raw cacao powder, simply melt 3-4 tablespoons of coconut oil with about 6 tablespoons of cocoa or raw cacao in a double boiler. Leave to cool. When the cocoa mix has set a little it is ready to dribble over the cookies.
Eat and be merry!
Coconut Oil Post - Chocolate Macadamia Shortbread https://coconutoilpost.com/gluten-free-recipes/more-easter-treats/