| For the dough | ||
|---|---|---|
| 2⅝ cups | Almond Flour, partially de-oiled | |
| 1 cup 1 tbsp | Almonds, ground | |
| 2 tbsp | Carob Flour, Locust Bean Gum | |
| ⅓ cup ¾ tsp | Xylitol, Birch Sugar, granulated | |
| 1 (ea. 0.04 oz) | Vanilla, pod or bean | |
| 1 (ea. 0.60 oz) | Egg yolk, large | |
| ¾ cup 2 tsp | Butter, unsalted | |
| ½ cup 1 tsp | Cream cheese, full fat | |
| For the filling | ||
| ½ cup 1 tbsp 1 tsp | Xylitol, Birch Sugar, granulated | |
| ½ cup 1¼ tsp | Almonds, ground | |
| 2 tbsp | Cinnamon, ground | |
| 10⅝ tsp | Butter, unsalted | |
| 35.14 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:0.44 oz (calculated)Notes: 1 cookie with a diameter of about 1 1/2 in (3.75 cm) and a thickness of about 3/8 in (1 cm)
- Temperature: 320 °F
- Mix the almond flour, larger portion of ground almonds, carob flour and the larger portion of xylitol.
- Scrape out the vanilla pulp and add it to the mix.
- Add the egg yolk, the larger portion of softened butter and the cream cheese.
- Mix it all together and knead to a dough.
- Wrap in cling film and rest in the fridge for at least 2 hours. You can also leave it in the fridge overnight.
- Remove a portion of the dough from the fridge and put it between two layers of cling film.
- Roll it into a rectangular shape about 1/8 in (3 mm) thick and 12 cm wide. Do the same with the remaining dough.
- Mix the remaining xylitol, ground almonds and cinnamon.
- Melt the butter.
- Brush on a generous amount of butter on the rectangles and cover with the filling.
- Transfer a rectangle to some cling film and carefully roll it up. Repeat with the other rectangles. The dough may break, especially as you begin to roll. Work carefully and do not worry about breakages in the beginning. Try to get a smooth finish, though.
- Wrap the roll in the cling film and chill in the fridge for at least 2 hours. Alternatively, chill in the freezer for about half an hour.
- Take a roll from the fridge/freezer and cut into slices about 3/8 in (1 cm) thick.
- Line a baking tray with parchment paper and lay the cookies on it.
- Do the same with the remaining rolls.
- Bake for about 10 minutes. The cookies are done when the edges start to brown.
- Let cool completely before removing from the tray.
Preparing the dough
Forming the cookie roll
Baking the cookies
- Calorie count56 kcal
- % of calories by macros
Fat 66.1 % 37 kcal 4.2 g Net Carbs 3.6 % 2 kcal 0.6 g Sugar Alcohols 10.7 % 6 kcal 2.5 g Dietary Fiber 3.6 % 2 kcal 0.9 g Protein 16.1 % 9 kcal 2.2 g - Approx. WW SmartPoints™2.0
- Cholesterol 10.1 mg
- Sodium 5.2 mg
- Fat 4.2 g
- Saturated Fat 1.9 g
- Trans Fat 0 g
- Carbohydrates 4 g
- Dietary Fiber 0.9 g
- Total Sugars 0.4 g
- Added Sugar 0 g
- Sugar alcohols 2.5 g
- Protein 2.2 g
- Calcium 10.1 mg
- Iron 0.1 mg
- Magnesium 5.5 mg
- Potassium 18.9 mg
- Zinc 0.1 mg
- Vitamin A (Retinol Equivalents) 25.2 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 1.4 mcg
- Folic Acid 0 mcg