Sugar-Free Chocolate Dipped Almond Cookies
Ingredients
- Ingredients
- 2 eggs
- 250 grams butter
- 1 drop Almond extract
- 2 tsps Baking powder
- 250 grams Pastry flour
- 250 grams ground blanched almonds
- 5 Tbsps Granulated stevia
- 150 grams Carob (or dark chocolate)
- 2 Tbsps instant Espresso powder
Preparation steps
In the bowl of an electric mixer, beat the eggs with the butter until creamy. Beat in the almond extract. In another bowl, mix the baking soda with the flour, almonds and stevia and stir into the egg mixture until well combined. Wrap in plastic wrap and refrigerate 1 hour.
Preheat the oven to 175°C (approximately 350°F) convection. Line 1-2 baking sheets with parchment paper.
Spoon the batter into a piping bag fitted with a star tip and pipe 3cm (approximately 1 1/4-inch) rounds onto the baking sheets, spacing them 1-2 inches apart. Bake until set, about 12 minutes. Remove from the parchment and cool on a wire rack.
Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water. Stir in the espresso powder and dip the flat side of the cookies into the chocolate. Place coated side up on parchment paper to dry.
