Buttery Pistachio and Almond Biscuits
- Prep Time: 1 hour 50 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 20 servings
- Category: Baking
Description
This is a LCHF take on regular shortbread. It is so rich and nutty – you only need one biscuit to curb any sweet craving.
Ingredients
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
To Decorate
30g dark chocolate (90%), melted (optional)
20 (15 g) shelled pistachios (optional)
Instructions
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.
Notes
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.
