Savory biscuits

Makes about 15 cookies

* This recipe is adapted from our delicious almond and orange biscuits

1 Reduce the xylitol with 15 ml and leave the orange zest out of the almond cookie recipe.

2 Add the grated rind of 1 lemon, 60 ml (¼ c) grated Parmesan cheese and 10 ml (2 t) ground black

pepper.

3 Bake as usual.

4 Serve with cheese, or pack in the lunch box.

Basic recipe

• 100g butter, softened
• 30 ml xylitol
• 3 eggs
• 1 egg yolk (save the white)
• 125 ml (½ c) almond flour
• 125 ml (½ c) coconut flour
• grated zest of 1 lemon
• 60 ml (¼ c) almonds

Preheat the oven to 180 ° C.

1 Cream the butter and xylitol until light and fluffy.

2 Add one egg at a time and mix well after each addition.

3 Add the egg yolk and mix well. Beat until light and fluffy.

4 Add the almond and coconut flour and zest and mix well.

5 Roll the dough into a diameter of about 5 cm. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes.

6 Cut the dough into 5 mm slices and place on a baking sheet. Leave 2 cm between each cookie open for rising.

7 Brush each cookie with egg white and sprinkle almonds over.

8 Bake for 12-15 minutes until the cookies are lightly browned and plump.

9 Cool on a cooling rack to cool and store in an airtight container.