As a true gourmet, I like to try new flavors. As I’ve been paying more attention to healthier desserts for a while now, I’ve started thinking about ingredients and using foods I haven’t used before. That’s how almond butter won me over at first. When I tried it, it became my favorite spread in the same seconds, which I would spread on a spoon. Since moderation is the secret to success, I stopped at one tablespoon and used the butter to make these simple cookies.

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  • 1 egg
  • 250 g almond butter
  • 1 teaspoon baking soda
  • 2 – 3 tablespoons erythritol (or sugar to taste)
  • 50 g melted chocolate (for decoration)
  • 30 g coarsely ground almonds (for decoration)

Whisk the egg. Stir a few tablespoons of erythritol or sugar into the almond butter and try the sweetness. Add the egg and baking soda and stir until the ingredients are combined. The mixture will become thick enough that you can form balls and is enough for 18 biscuits. Shape the balls and arrange them on a baking sheet lined with baking paper, then flatten them a bit. Leave enough space between the balls, as the biscuits will spread during baking. Bake for 10 minutes in an oven preheated to 180°C. Leave the baked biscuits to stand for 5 minutes, then transfer them to a wire rack and allow to cool completely. Dip the cooled biscuits in melted chocolate (half a biscuit) and sprinkle with almond pieces.

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