White chocolate & raspberries cookies

AuthorMaxime
Rating
Yields10 Servings
 100 g almond flour
 15 g coco flouror almond flour
 55 g softened butter
 50 g erythritol
 1 egg
 2 g baker powder
 1 tsp vanilla extract
 10 raspberriesFresh or frozen or lyophilized
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1

Preheat the oven to 160 ° C.

2

Mix together the butter and erythritol until a creamy mixture is obtained (about 2-3 minutes)

3

Stir in the egg and vanilla extract.

4

Add the other ingredients, previously mixed together, except the raspberries. Mix until a homogeneous ball of dough is obtained.

5

Divide the ball into 10 then add either one fresh or frozen raspberry per cookie without mixing too much (the dough turns red if over mixed) or add a few pieces of lyophilized raspberries.

6

Flatten the cookies to a thickness of about 1 cm.

7

Bake for ten minutes at 160 ° C. Once out of the oven, let cool for about fifteen minutes (the cookies will be soft when they come out of the oven).

CategoryCuisine

Ingredients

 100 g almond flour
 15 g coco flouror almond flour
 55 g softened butter
 50 g erythritol
 1 egg
 2 g baker powder
 1 tsp vanilla extract
 10 raspberriesFresh or frozen or lyophilized

Directions

1

Preheat the oven to 160 ° C.

2

Mix together the butter and erythritol until a creamy mixture is obtained (about 2-3 minutes)

3

Stir in the egg and vanilla extract.

4

Add the other ingredients, previously mixed together, except the raspberries. Mix until a homogeneous ball of dough is obtained.

5

Divide the ball into 10 then add either one fresh or frozen raspberry per cookie without mixing too much (the dough turns red if over mixed) or add a few pieces of lyophilized raspberries.

6

Flatten the cookies to a thickness of about 1 cm.

7

Bake for ten minutes at 160 ° C. Once out of the oven, let cool for about fifteen minutes (the cookies will be soft when they come out of the oven).

White chocolate & raspberries cookies

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