These cookies are for people who love crispy cookies.
The cookies are crispy on the outside and soft.
With one cookie base I made both the savory and the sweet cookie.
INGREDIENTS
The basic recipe:
2 cups of blanched almond flour
2 teaspoons of psyllium husk
2 teaspoons of baking powder
1/4 teaspoon of stevia
1/4 teaspoon salt
1/2 cup butter softened
1/4 cup of water
Mix all the ingredients with an electric whisk and place it in the fridge for 20minutes.
After refrigeration we separate the dough into two equal halves and use one half for savory and the other half for sweet cookies.
For the savory cookies we need 1/8th teaspoon of salt and a teaspoon of roasted cumin seeds.
For the sweet cookies we need 2 teaspoons of stevia and a table spoon of any kind of dried nuts chopped, I chopped pistachios, also you will need a 1/4 teaspoon of cardamom pd (optional) and a 1/2 teaspoon of vanilla extract.
PREPARATION
Preheat oven for 350 degrees.
Remove the dough from the fridge. Separate them into equal halves.
To one half add the salt and roasted cumin seeds and make them into small round balls and flatten them and place in the cookie sheet.
To the remaining add stevia, chopped nuts, cardamom and vanilla, make them into small round balls, flatten gently between your palms and place in the cookie sheet.
You can place them both in the same cookie sheet.
Bake for 25 – 30 minutes.
Remove when you see a light brown color on the cookies.
Allow them to cool and enjoy these delicious crispy cookies.
