Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Almond Shortbread with Cranberries and Pistachios
- Ingredients
- 1 ¾ ozs dried Cranberry (sweetened with juice)
- 1 oz Shelled pistachio (3 TBSP.)
- 1 tsp pink Pepper berries
- 4 ¼ ozs butter
- 3 ½ ozs Spelt flour
- 8 ¼ ozs Almond flour
- 5 Tbsps Birch sugar
- ½ tsp Baking powder
- 1 generous pinch Organic lemon zest
Chop cranberries and pistachio nuts. Lightly crush pink pepper berries.
Melt butter in a small saucepan over low heat for about 2-3 minutes. Knead into a dough with spelt flour, almond flour, birch sugar, cranberries, pistachios and pink pepper berries, baking powder and lemon zest in a bowl. Form dough into 2 rolls of 1.5-inches Ø, beat in foil, and chill for 1 hour.
Cut 1/4-inch thick slices from the rolls, place on a baking tray lined with baking paper, and bake in a preheated oven at 180 °C / 350 °F for about 15 minutes.
(Percentage of daily recommendation)
| Calorie | 74 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
Healthy, because
Pistachios are particularly rich in monounsaturated fatty acids, which have a positive effect on blood lipid levels. The decorative looking pink pepper berries are an effective remedy for colds due to their essential oils. They can kill bacteria and inhibit inflammation.
Even smarter
If you like, you can replace the spelt flour with whole spelt flour - this gives the little cookies even more fiber.