User:Mada Jurado/sandbox

= Almond and butter keto biscuits =

General considerations
These biscuits are appropriate for the ketogenic diet and lifestyle, since they contain a small amount of carbohydrates, (naturally present in the almonds), a moderate amount of protein (naturally occurring in the almonds and butter), and a high percentage of fat (coming from the butter and the nut).

The fact that this is a low carb recipe, would make it an ideal candidate to be included in diets such as the ketogenic diet, the Atkins diet, the Paleo diet and Lacto-Vegetarian diets. Since it doesn’t include gluten or lactose, it can also be consumed by those suffering from gluten intolerance or lactose intolerance.

The final cookies are crumbly in nature and they taste good plain. However, any low glycemic index sweetener, such as stevia, can be added to sweeten them up, if considered necessary. The amount of sweetener would depend on the preferred choice of the cook.

In its most basic version, this recipe only calls for two ingredients (almond meal and butter), and very rudimentary baking techniques. Therefore, this recipe can be done by supervised children and teenagers.

As one of the main ingredients is either almond flour or almond meal, these biscuits should be avoided by people suffering from nut allergies.

Ingredients

 * Almond Flour or almond meal (100 g, 1 U.S. cup, 240 ml)
 * Soft butter, cut into small chunks (50 g, 3 ½ Tbsp, 2 oz)
 * Salt. This ingredient is optional. If possible, opt for sea salt or Himalayan Pink salts (A pich, 1/8 tsp)
 * Confectioner Sugar substitute, such as powdered or liquid stevia, to sweeten the biscuits. This ingredient is optional. If the granulated version is used, it is recommended to use a coffee grinder to make it into a thinner texture that will blend better (10 g, 1 ½ Tbsp)

Procedure

 * 1) Measure the almond flour, or almond meal, and place it in a medium size bowl.
 * 2) Add ⅛ tsp of salt (or a just a pinch). This ingredient is optional.
 * 3) If a sweetener is going to be added, add it to the almond flour at this stage, and mix well.
 * 4) Add the softened butter to the bowl, using your hand to mix and pinch the butter until well blended.  Knead into a ball.
 * 5) Pinch off chunks, compact them and roll them into balls. This recipe will yield 9-11 balls, depending on size. Place them on a parchment or silicone matt lined paper.
 * 6) Press the balls slightly with the palm of your hand. This will give rough edges to your biscuits. You can also pinch and press around the edges to give them a smoother finish.
 * 7) Bake at 350°F degrees (or 180°C) for 8-10 minutes. Be sure to pull them out before they brown.
 * 8) Take them out of the oven and let them cool down.
 * 9) Store in an air-tight container.

Nutrition Facts, per 100 g of biscuit dough
These nutritional values are based on the information provided by the Spanish companies producing the starting materials used in this recipe. Different starting products may yield different nutritional averages, and this should be taken into consideration.

To calculate the final nutritional information of the biscuits, it has been assumed that the baking process does not affect the final macro composition of the biscuits. Therefore, the values calculated should only be considered as rough estimates.

Option 1: Considering no added salt, and some drops of liquid sweetener to taste.


 * ENERGY VALUE, 2368 KJ, 574 Kcal
 * FAT, 54 g
 * CARBOHYDRATES, 4 g
 * Of which sugars, 3 g
 * DIETARY FIBER, 6 g
 * PROTEINS, 15 g
 * SALT, 0 g

Option 2:considering no added salt, and 10 g of granulated stevia sweetener.


 * ENERGY VALUE, 2368 KJ, 574 Kcal
 * FAT, 54 g
 * CARBOHYDRATES, 10 g
 * Of which sugars, 3 g
 * DIETARY FIBER, 6 g
 * PROTEINS, 15 g
 * SALT, 0 g

Category:Cookbooks Category:Biscuits Category:Desserts