Trust me, these are truly delicious. These have a bit of spelt flour added to the almond, as not only does it eke out the more expensive almond flour, I find it also gives teh biscuit a better 'bite'. Of course, if you have gluten sensitivity, you can leave it out and make up the amount with more almond.
- 7 tbsp Unsalted butter (softened)
- 1/2 cup Natvia
- 1 1/2 tsp Lemon extract
- 3 tsp Lemon juice
- 3 tsp Cinnamon
- 1 1/2 cups Almond flour
- 1 cup Spelt flour
- 1 Egg
Line a couple of large baking sheets with greaseproof paper and preheat the oven to 350 degrees F
Add the Natvia to the softened butter in a medium bowl and beat them together until fluffy.
Add the lemon essence, juice and cinnamon, and beat them in too.
Firstly add the almond flour to the mix, half a cup at a time, then the spelt. By the last half cup, the mixture should be very crumbly.
Beat in the egg until you have a slightly sticky mixture.
Wet your hands and take a small amount of the mixture, rolling it into a ball, then placing it on the baking sheet. Flatten it with your fingers so that it makes a cookie of about 2-2/12 inches diameter and 1/2 inch thick (if you really want to be fancy, you could try rolling it out using a bit more flour, but this way is much less faff!). Sprinkle with cinnamon.
Bake in the oven for about 14 minutes until the edges are starting to brown a little. When you take them out, allow them to cool a bit before transferring them to a cooling rack, as they may be a bit soft when hot.
- Leaving out the spelt. If you have gluten sensitivity or intolerance and want to leave out the spelt, use 2 1/2 cups of almond flour, 6 tbsp butter and leave out the egg.
- You can use other sweeteners but be aware that they all have different strengths of sweetness, so alter the recipe amount to suit.