MADE WITH SUGARLESS ORGANIC STEVIA
Coconut and almond biscuits
This Coconut and almond biscuits recipe is made with Sugarless Organic Stevia. Small coconut biscuits with tender centres and lightly golden edges. Flattening before baking gives them an even thickness.
- Makes
- 12 biscuits
- Prep
- 15 minutes
- Cook / brew
- 14–18 minutes
- Rest / chill
- 20 minutes cooling
- Total time
- 53 min
Equipment: Large baking tray
Ingredients
Use level 5 ml teaspoons and weigh ingredients where grams are given.
Method
- Heat oven to 170°C conventional or 150°C fan. Line a tray. Grind the measured sweetener to a fine powder in a spice grinder; let dust settle before opening.
- Mix almond meal, coconut, powdered sweetener and salt. Add butter, egg and vanilla and stir to a soft dough. Rest 5 minutes.
- Divide into 12 equal balls. Flatten each to about 5 cm wide and 8 mm thick, leaving 3 cm gaps.
- Bake 14–18 minutes until edges are pale golden. The biscuits will be soft while hot.
- Leave on the tray for 10 minutes, then transfer carefully to a rack to cool completely.
Your sweetener
Sugarless Organic Stevia
½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.
Explore Organic SteviaStorage & ingredients
Airtight at cool room temperature for up to 2 days or refrigerated for up to 5 days. Freeze for 1 month.
Allergens: Almonds, egg, milk.
Almonds and coconut contribute natural sugars.
Estimated nutrition
Per 1 biscuit · 12 servings per recipe
- Energy
- 136 kcal (570 kJ)
- Protein
- 3.3 g
- Fat
- 12.8 g
- Carbohydrate*
- 1.0 g
- Sugars
- 1.0 g
Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.
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