Probably the fastest and easiest cookie recipe ever!

Preparation time: approx. 20 minutes (plus 1 hour cooling time)
Baking time: approx. 5-10 minutes at 180°C (top-bottom heat)

  • 100g flour
  • 30g Backkako
  • 100g ground almonds
  • 2TL baking powder
  • 80g cereal sugar
  • 7g Stevia
  • bitter almond flavour
  • 130g room warm butter
  • 2 tbsp milk
  • pinch of salt
At will:
  • 30g fructose-free chocolate for decoration

Place all ingredients in a bowl and stir briefly. Then knead the mixture until you have a cohesive dough. Wrap the dough in cling film and put it in the fridge for an hour.

If the dough is well cooled, as you can tell from the fact that it has become very firm, it is best to first preheat the oven to 180°C (top and bottom heat), then remove the dough from the fridge and knead it again briefly.

Now roll it into a 5cm thick roll and cut 5mm thick slices with a sharp knife. Place the slices on a baking tray covered with baking paper and put them in the oven for 5 – 10 minutes.

To cool down you can leave the cookies on the baking tray or put them on a cake rack. Depending on your taste, the cooled cookies can be decorated with liquid fructose-free chocolate.

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