| 9⅝ tsp | Almond Butter | |
| ⅓ cup ¾ tsp | Xylitol, Birch Sugar, granulated | |
| 1 (ea. 1.76 oz) | Egg, large | |
| 1 (ea. 1.16 oz) | Egg white, large | |
| 1 tsp | Rose water | |
| 3 drops | Bitter Almond Aroma | |
| ½ cup 1¼ tsp | Almond Flour, partially de-oiled | |
| 1⅔ cups | Hazelnuts, filberts, ground | |
| 1 tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
| 2 tsp | Homemade Gingerbread Spice Mix | |
| ¼ cup | Hazelnuts, filberts, whole | |
| 15.15 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:0.63 oz (calculated)Notes: 1 cookie with a diameter of about 4.5 cm or 1 3/4 in
- Temperature: 320 °F
- Mix the almond butter with the xylitol.
- Add the egg, egg white, rose water and bitter almond aroma.
- Mix the dry ingredients: almond flour, ground hazelnuts, baking powder and gingerbread spice.
- Add the dry ingredients to the almond butter mix and stir until well combined.
- Line a baking tray with parchment paper.
- For each cookie, form a dome from 1 tablespoon of dough. Transfer to the baking tray and press a hazelnut in the center.
- Tip: I like to scoop out the dough with a tablespoon measure. Dust the spoon with almond flour before scooping each time, so that the dough doesn't stick as much. Slap the dough onto your hand and you will get cookies that are all the same size and have a nice dome shape.
- Bake in the oven for about 15 minutes. The cookies are done when they start to brown.
- Let cool completely before taking off the parchment paper.
- Calorie count75 kcal
- % of calories by macros
Fat 66.7 % 50 kcal 5.7 g Net Carbs 4.0 % 3 kcal 0.9 g Sugar Alcohols 9.3 % 7 kcal 3.1 g Dietary Fiber 4.0 % 3 kcal 1.3 g Protein 16.0 % 12 kcal 3 g - Approx. WW SmartPoints™2.1
- Cholesterol 7.8 mg
- Sodium 5.6 mg
- Fat 5.7 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Carbohydrates 5.3 g
- Dietary Fiber 1.3 g
- Total Sugars 0.5 g
- Added Sugar 0 g
- Sugar alcohols 3.1 g
- Protein 3 g
- Calcium 17.8 mg
- Iron 0.4 mg
- Magnesium 17.3 mg
- Potassium 87.4 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 3.5 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.4 mg
- Folate 9.6 mcg
- Folic Acid 0 mcg