Buttery Pistachio and Almond Biscuits
This is a LCHF take on regular shortbread. It is so rich and nutty – you only need one biscuit to curb any sweet craving.
- Makes : 20 |
- Difficulty: moderate
- Prep Time : 3:20 hours |
- Cook Time : 20 mins
2 C (500 ml / 200 g) almond flour
½ C (125 ml / 50 g) desiccated coconut
⅓ C (80 ml / 60 g) shelled pistachios, finely chopped
¼ C (60 ml / 55 g) xylitol granules
1 tsp (5 ml) vanilla essence
pinch of salt
½ C (125 ml / 120 g) butter, soft
30g dark chocolate (90%), melted (optional)
20 (15 g) shelled pistachios (optional)
Combine the almond flour, coconut, chopped pistachios, xylitol, vanilla essence, salt and soft butter in a mixing bowl. Use your hands to bring it together to form a soft dough.
Shape the dough into a cylinder about 25 cm long, with a diameter of 3.5 cm. Gently roll up in a sheet of baking paper and refrigerate for 1½ hours.
Line 2 baking trays with baking paper. Slice the biscuit dough into slices about 1 cm thick. Arrange on the prepared baking trays and refrigerate for a further 30 minutes.
Preheat the oven to 170 °C.
Bake the biscuits straight from the fridge for 15-17 minutes until golden. Allow to cool on the trays.
To Decorate (optional)
Melt the chocolate in a double boiler or on the defrost setting in the microwave. Add a little melted chocolate to the top of each biscuit. Place a pistachio on top of the chocolate and allow to set.
Store in an airtight container for up to 5 days, or gently pack into sealed cellophane bags or gift boxes.
TIP: These biscuits don’t need any additional decoration, as they are already delicious without it. You can opt to skip this step if you’re really strict about not eating any chocolate.