Marble shortbread (diabetics)

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
2.5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 60
  • 100 g Butter or margarine
  • 72 g Diabetic sweetness
  • 7-10 Tbsp pulp of 1/2 vanilla pod
  • 2-3 Drops of bitter almond aroma
  • 1 egg (size M)
  • 300 g Flour
  • 25 g ground hazelnuts
  • 120 ml Milk
  • 1 TABLESPOON Cocoa
  • 75 g Dark chocolate
  • 10 g Coconut oil

Directions

  1. 1

    Beat the fat and diabetic sweetness until creamy. Stir in vanilla pulp, almond flavoring and egg. Stir in flour, nuts and milk. Divide dough into 2 portions. Stir under 1 half of cocoa. Fill both doughs alternately with a tablespoon into a piping bag with star-shaped spout. Spray the dough S-shaped on 2 baking trays lined with baking paper.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-18 minutes. Let them cool down. Coarsely chop the chocolate and coconut oil. Melt in a hot water bath. Dip the ends of the biscuits into the chocolate. Leave to dry

  3. 3

    Of which 0,5 g fructose

Nutrition Facts

KCAL
40 kcal
CARBS
4 g
FATS
2 g
PROTEINS
1 g

Categories & Tags

MiscellaneousexoticChristmas