Almond Thumbprint Cookies

Keto Thumbprint Cookies Low Carb I Breathe I'm …

WEBNov 21, 2018 · Combine the egg, butter, almond flour, salt, baking powder, erythritol and vanilla in a medium bowl. Mix well with a fork until a dough …

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1. Preheat the oven to 375 degrees Fahrenheit.
2. Combine the egg, butter, almond flour, salt, baking powder, erythritol and vanilla in a medium bowl.
3. Mix well with a fork until a dough is formed.
4. Place the chopped walnuts on a plate.

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Keto Thumbprint Cookies All Day I Dream About Food

WEBNov 11, 2021 · Cookies. Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner. In a medium bowl, whisk …

1. Preheat oven to 325F and line a baking sheet with parchment or a silicone liner.
2. In a small bowl, whisk together sweetener, almond extract and water until a pourable consistency is achieved. Drizzle over cooled cookies.

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Almond Flour Thumbprint Cookies (Low Carb & Keto …

WEBJul 31, 2019 · Gluten-free thumbprint cookie dough. 1. In a medium bowl whisk almond flour, coconut, chopped pistachios, allulose, and salt. 2. …

1. Gluten-free thumbprint cookie dough1. In a medium bowl whisk almond flour, coconut, chopped pistachios, allulose, and salt. 2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until they form stiff peaks. Transfer the egg whites to a larger bowl. Gently fold in half the almond mixture, then fold in the remaining almond mixture. 3. Add vanilla and fold in. The dough will form a thick paste. 4. Cover the bowl and refrigerate for one hour. 5. Preheat oven to 325 and line a baking sheet with parchment paper. (please see notes below for temperatures if you used a different sweetener) 6. Roll 2 Tbsp of dough into a ball and gently flatten into a round disk. 7. Bake for 20-22 minutes until cookies are golden brown. Keep an eye out on the cookies because allulose does brown very quickly. 8. Once browned, remove from oven and allow to cool for 5 minutes on the cookie tray. Once cool to the touch move the cookies to a cooling rack.
2. Raspberry Jam 1. Add raspberries, water, and allulose to a small saucepan and place over med heat. 2. Allow berries to cook down until thick and jammy. 3. Test for sweetness. If the berries are tart, add a touch more sweetener. 4. Remove from the saucepan and place in a small bowl to cool.
3. Glaze (optional) 1. Add erythritol and almond milk to a small bowl and stir until a glaze forms. The glaze should be thin, but not like water. You may need to continue to add a few more drops of almond milk to get the right viscosity.
4. Assembly1. Add 1 tsp of raspberry jam to the center of each cookie. 2. Drizzle with a simple powdered sugar glaze.

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