Almond gingerbread biscuits (diabetics)

Name: Almond gingerbread biscuits (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 130 g Almond kernels with skin; 120 g dark wheat flour (type 1050); 1 coated Tsp Baking Powder; 20 g Cocoa powder; 1 TEASPOON Gingerbread spice; 80 g cold butter or margarine; 1 egg (size M); 1-11/2 TBSP. liquid sweetener; 30 g flaked almonds; 7-10 Tbsp Flour; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

130 g Almond kernels with skin
120 g dark wheat flour (type 1050)
1 coated Tsp Baking Powder
20 g Cocoa powder
1 TEASPOON Gingerbread spice
80 g cold butter or margarine
1 egg (size M)
1-11/2 TBSP. liquid sweetener
30 g flaked almonds
7-10 Tbsp Flour
baking paper

Directions

1
Finely grind whole almonds. Mix with flour, baking powder, cocoa and gingerbread spice. Add fat in pieces, egg and sweetener and mix everything with the dough hooks of the hand mixer. Then briefly knead with your hands until smooth. Cover and put in a cool place for about 30 minutes. Roll out the dough to a square (approx. 30x30 cm) about 4 mm thick on a slightly floured work surface. Using a dough wheel, roll out 30 biscuits of the same size (approx. 5x6 cm). Sprinkle almond flakes on the biscuits and press them on. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let them cool down
2
approx. 45 minutes (without waiting time)
3
YOU CAN EXCHANGE THESE INGREDIENTS:
4
add 125-150 g fat and approx. 100 g sugar instead of the sweetener to the almond and flour mixture