Almond ThinsThese elegant, thin cookies are light and crispy, similar to a traditional tuiles. They are also very quick and hit the spot with a scoop of low-carb ice cream sandwiched between two.
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 15 cookies
Prep time: 5 minutes
Cooking time: 15 minutes
- 1 ½ cups (145 g) finely ground almond flour
- 1 teaspoon coconut flour
- ½ cup (95 g) Sola sweetener
- 2 free range-egg whites
- 1 teaspoon almond extract
- 1 ½ ounces (45 g) sugar-free chocolate
- ¼ cup (25 g) toasted sliced almonds
- Pre heat the oven to 325F/170c. Line three baking sheets with parchment and cut three additional sheets to the same size.
- In a large bowl, mix the almond flour, coconut flour, and Sola® sweetener together.
- Add the egg whites, and almond extract, and mix well, until a soft dough is formed.
- Place the dough into the refrigerator for 10 minutes to firm up slightly.
- Divide the dough into 15 evenly sized pieces and roll into small balls.
- You'll need to use three separate baking trays or cook the cookies in three batches, you want 5 cookies per tray.
- Place one sheet of parchment paper onto a clean work surface and place five balls of dough on top, evenly spaced. Place the second sheet of baking parchment on top of the dough balls, and use a rolling pin to roll out the dough into very thin discs as thick as two pennies.
- Remove the top sheet of parchment and then place the cookies in the oven to bake for 12 - 15 minutes, until golden brown.
- Place the cookies onto a wire rack; they will crisp up as they cool.
- Decorate the almond thins with a drizzle of melted chocolate and a light sprinkling of toasted almonds.
To make hazelnut thins, use ¾ cup (70 g) of almond flour and add ¾ cup (70 g) of finely ground hazelnut flour.
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