Angel eyes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod in half lengthwise and scrape out the pulp with a knife (put the pod aside; use it for other purposes). Mix flour, almonds, diabetic sweetener, vanilla pulp, butter, oil and 1 tablespoon cold water with the dough hooks of the hand mixer.

2. 2

   With cool hands quickly knead to a smooth dough. Cover and put in a cool place for about 30 minutes. Form a roll, divide into 35 slices and shape into balls with floured hands. Place on two baking trays lined with baking paper.

3. 3

   Press a small depression in the middle of each ball with your thumb. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 12 minutes one after the other. Heat jellies separately in two small pots.

4. 4

   Let it cool down a little, stirring several times. Take the cookies out of the oven and place them on a grid. Fill the hot biscuits with the jellies.

Nutrition Facts

KCAL
60 kcal

CARBS
6 g

FATS
3 g

PROTEINS
1 g