Biscotti di pasta frolla con farina di mandorle

Ingredienti

• 4.5 ounces almond flour
• 1 ounce coconut flour
• 1 tablespoon powdered erythritol
• 1/2 teaspoon baking powder
• 1 egg
• 4 ounces butter
• 1 pinch of salt

Preparazione

1. 1

   Combine almond flour, coconut flour, powdered erythritol, salt, and baking powder in a mixing bowl. Mix thoroughly to distribute the dry ingredients evenly.

2. 2

   Add softened butter and egg to the dry mixture and combine all the ingredients until a dough forms.

3. 3

   Preheat the oven to 350°F (175°C).

4. 4

   Roll out the dough between two sheets of parchment to about 1/4 inch thickness.

5. 5

   Use a cookie cutter or mold to cut out desired shapes. Place the cookies on a parchment paper-lined baking sheet, leaving a small gap between each.

6. 6

   Poke some holes in them with a fork and bake in the oven for approximately 12-15 minutes or until the edges of the cookies are lightly golden brown.

7. 7

   Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

8. 8

   Once they cool down, you can enjoy the crunchy shortbread cookies.