This is a lovely almond shortbread recipe, suitable for those on a low carb diet. Really easy recipe and gives you something to have with your cuppa when you are feeling the need!!
Makes 8 Biscuits
Nutritional information Per Serving
1.9g net carbohydrates
225g ground almonds or almond flour
125g butter, melted
55g xylitol or erythritol (or Stevia to taste)
1 tsp gelatine powder
Zest of 2 lemons
Preheat oven to 190c
Melt the butter and pour this onto the almond flour.
Combine with all the remaining ingredients and leave to rest for 10 minutes to stiffen up a little.
When ready, form into balls and then press down onto a baking tray lined with baking parchment.
Bake for 10-15 minutes until golden. They will be slightly moist when they come out of the oven. They harden up as they cool but they are quite crumbly so avoid temptation to move them around too much until they are cold. If they are too moist, turn the temperature down and pop back into the oven for another 5 minutes. Sprinkle with some sugar free icing sugar (optional)
Store in an airtight container.