Measure dough from rather level teaspoons, making two sheets of, approximately 24 cookies each. No crumbly or falling apart. These little biscuits are excellent served after a meal, they make a wonderful gift. intently, that the cookie batter splits, deeply along the sides. and I even put together a list of my fave keto cookie recipes from other low carb bloggers too. Add sugar, eggs, and lemon zest. Alternately, use the smallest wholes of a meat grinder, fitted to a stand mixer, in which case no divided sugar will be needed , the latter, is a preference of mine, because of the fine texture, albeit, either are acceptable. In a bowl, combine the pistachio flour with the almond flour. Cool on racks. Feel the cookies, they should be firm, but tender, they should give upon release, but not to too soft to fall apart, the bottoms should be browned lightly. Learn how your comment data is processed. Download all five of my e-cookbooks (over 150 delicious low carb recipes) for just $19.99 for a limited time! They have the same buttery flavor and texture as my other low carb shortbread cookie recipes – which I love, so there’s that. « Keto Green Chicken Enchilada Soup – Low Carb, Crispy Keto Corned Beef Hash with Radishes ». Several people had problems with the cookies crumbling during the cooking process. Mix to combine. It’s hard to describe, so I guess you’ll have to try these low carb cookies for yourself and maybe you can better articulate it in the comments when you do! ★☆. You make some amazing looking dishes. Use a spice grinder or food processor to grind the pistachios into a fine flour. I think it’s the chopped pistachios that get me though – the insides of the nut pieces stay a little soft and slightly sweet, but the exposed parts get browned and toasty, which adds a phenomenal contrast to the overall experience. 8 %. Will allow to cool and harden for a few hours before trying. If you and I have been hanging out here awhile, you know how much I love cookies. Instructions To begin, mix the almond flour* with the other base ingredients and then form small, one bite-sized cookies. Use a spice grinder or food processor to grind the pistachios into a fine flour. I also learned recently that I don’t have to pay for the very expensive confectioners sugar, simply place the granulated erythritol in a nut/coffee grinder and in seconds it is light and fluffy. Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. CAN’T. and because they are small you can try several different kinds at once instead of deciding on just one flavor of cake, pie, etc. My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. Yum! If you want... To make them into thumbprint cookies, the process is … And my mixture and final product came out very brown–not light like the pic. For the almond flour, use either whole, or blanched. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. So I thought I pretty much had all my keto cookie recipe bases covered – aaaand then I made these easy keto pistachio shortbreads and all bets were off! After a lot of kneading I managed to form a roll. Remove them. Grind. I also used a sifter (which I’m starting to do when using the super fine almond flour) to make sure it was nice and light. Dig deeper →. This site uses Akismet to reduce spam. Is there anything more satisfying than a perfect low carb cookie? I’m so glad I read the comments before making these cookies. I used powdered Swerve and super fine almond flour but mixture was too crumbly to form a roll. ★☆ Truly. Some added an egg, which is what I did. Put the measured pistachios into a food processor with a few tablespoons of the sugar. It won’t affect the flavor at all if you add it though, so feel free to go nuts. Otherwise it should have held together just fine during baking and not have overbrowned. Thanks for your ideas, though. I think the cardamon even helps temper the cooling effect of the erythritol. Combine all of the cookie ingredients in a medium bowl and mix well. I’ve seen this recipe go by on the internet for a while now. They have built in portion control (unless you eat all of them ? Fingers and toes crossed! In a bowl, combine the pistachio flour with the almond flour. Finally bought the right ingredients and followed the recipe to a T. Alas, he product was so crumbly you couldn’t call it a I used my food processor to make my Antony’s almond flour super fine. Place the pistachios in a food processor. They just came out of the over and they look perfect. Loving my ‘pecans’ shortbread cookies :), Your email address will not be published. Place on the cookie sheets and insert a pistachio nut, working, thoroughly enough to have it adhere, but no so intently, that the cookie batter splits, deeply along the sides. How to get the results you want...easily! Found that the more you let the dough chill the better & actually- after baking them, throwing them back in the fridge for another 30 min to harden up. So disappointing. Rotate the pans halfway through the initial baking. Finally bought the right ingredients and followed the recipe to a T. Alas, he product was so crumbly you couldn’t call it a cookie at all. A shelled pistachio will be required for the top of each sable. Alternately, use the... Add the remaining sugar to the nuts, along … Add sugar, eggs, and lemon zest. I used this recipe adapted to create a keto friendly version of an Indian cookie called “nankhatai” that I used to enjoy as a kid. Remember, that only about 2 cups of dough are produced, and that from it, 48 cookies are made. What kind of pistachios? Shape tablespoonfuls of dough into a ball. ?) Taste wonderful. Add the remaining ingredients to the food processor: almond flour, oats, … Bake at 350 degrees (F) for 12 minutes or until golden brown at the edges. Thanks Melissa for all you delicious recipes!! Match them up with an afternoon espresso (my other current obsession) and I.