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with lemon and brown sugar
This is the fastest and simplest method of making these delights. If there is more time, or even patience, you can use cookie molds or mold them by hand. To make it even easier, I usually make the recipe in duplicate and freeze a portion.
Peeled Almonds, Coconut Oil, Eggs, Brown Sugar, Thin Oat flakes, Lemon and Ground Cinnamon are currently unavailable.
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/ Per Dose
Nutritional real facts per meal might have small variations from the website nutritional info.
Preheat the oven to 175ºC.
In a processor, mash the almond until floury.
Divide the dough in two and place one of the pieces between two sheets of parchment paper and, using a rolling pin, roll it very thinly. Remove the top sheet and, with a knife, or a pizza cutter, make cuts to form the cookies. Repeat the process with the other half of the dough.
Bake for about 10 min (watch over as it depends on the strength of the oven and the thickness of the cookies).
Allow them to cool and store in a tightly sealed glass jar to keep them crispy longer.
Note: the recipe gives to 40 units.
All ingredients in the recipe are gluten free. Suitable for celiac.