Of which 15.6 g sugars and 13.3 g saturated fat.
No-added-sugar version: 409 kcal and 7.2 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, milk, tree nuts
Almond flour butter cookies
Crunchy, buttery cookies, gluten-free.
Ingredients
- 1½ cups almond flour (150 g / 5½ oz)
- ½ cup coconut flour (55 g / 2 oz)
- ⅓ cup powdered sugar (40 g / 1½ oz) — no added sugar: ½ cup powdered erythritol (60 g)
- ½ tsp salt (3 g)
- 115 g (4 oz) ice-cold butter
- 1 egg (50 g / 1¾ oz)
- 1 tsp vanilla (4 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- In a food processor or Thermomix® or similar, combine the flours, sugar and salt and pulse for a few seconds to mix.
- Add the ice-cold butter, cut into cubes, and pulse until you have coarse crumbs.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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