THE FESTIVAL CARNET
Grain-Free Almond and Vanilla Shortbread
Round shortbread with ground almonds and coconut flour, bound with an egg and maple syrup, with a quantified variant of erythritol.
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Ground almonds and coconut flour give a cereal-free dough, bound by an egg. Maple syrup actually provides sugar, so this cookie is not presented as "sugar-free" or compatible with a ketogenic diet. The definitions of the paleo diet vary: check the ingredients you want to keep. For the search of keto cookies, a separate variant to erythritol, without syrup, is detailed in the guides below; its compatibility with a ketogenic diet is not calculated.
This paste is simply cut and receives neither icing nor candy. The stages distinguish rest before cutting, cold before cooking and final cooling: all three contribute to a regular shape. Monitors the color and hold of the first plate.
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The preparation step by step
Prepare a clean plan
Clean the plan, the roll and the cookie cutters. Cover a baking sheet of paper. Prepare a second sheet of paper to lower the dough without adding flour.
Weighing dry ingredients
Weigh 200 g of fine ground almonds, 40 g of coconut flour separately. Pour these dry ingredients into a bowl and carefully mix with a fork to distribute the sugar and flours.
Prepare the wet part
Weigh 60 g deodorized coconut oil, soft, 1 medium egg, about 50 g without shell, 50 g maple syrup. Break the egg in a small bowl, remove any shell, then beat it with a fork before adding. If the fat is solid, only let it become supple, not burning. Mix the wet ingredients in a small bowl until they are evenly distributed.
Gather the dough
Pour the wet mixture into the dry ingredients. Add 1 teaspoon of vanilla, 1 pinch of salt. Mix with the spatula, then gather the crumbs with the hand. Stop as soon as a ball forms: a long kneading makes the biscuits harder.
Adjusted by rest, not by additions
Flatten the dough into a 2 cm disc. Place it between the two sheets of paper and let it sit for 20 minutes in the refrigerator. The flour gradually absorbs the liquid; do not add a handful of flour immediately.
Lower regularly
Spread the dough between the two sheets up to 5 mm thick. Check the edge with a rule. If it breaks, simply close the cracks by pressing with your fingers; the cold shortbread dough remains fragile before cooking.
Cut the biscuits
Remove the leaf from the top and cut out stars or discs 5 cm: has about 35 to 55 cookies depending on the shape, more with a narrow star. Transfer them on two or three baking tray covered with baking paper, spacing them 2 cm. Collects the offcuts only once and uses all the dough.
Cool before cooking
Cool the baking tray for 15 minutes and preheat the oven to 170 °C, conventional oven setting (no fan). Moving to the cold helps the shapes stay sharp. Do not place the cold plate on a hot surface.
Monitor the color
Bake one baking tray at a time in the middle of the oven for 12 to 15 minutes per batch, about 30 to 45 minutes for the whole batch. Keep the other plates in the refrigerator. Turn the plate if one side is coloring faster. The edges should be slightly golden, the center still a little soft; extends by 2 minutes only if the surface remains wet.
Let harden before moving
Take out the plate with the oven gloves. Wait 10 minutes without touching the cookies, then gently move them on a rack. Let them cool for another 30 minutes before storing or serving. No icing is provided in this formula.
Conservation. Once completely cold, store the cookies for 4 days in an airtight box at room temperature, in a dry place. Don't keep them warm yet.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Variant quantified with erythritol, without syrup
For a sweetener variant without maple syrup, prepare a separate paste: 200 g of fine ground almonds, 20 g of coconut flour, 40 g of pure erythritol in fine powder, 60 g of soft deodorized coconut oil, 1 medium egg of 50 g without shell, 20 g of water, 1 teaspoon of vanilla and 1 pinch of salt. Do not add syrup, honey or sugar. Mixture of almond, coconut flour, erythritol and salt. Break and beat the egg apart; mix it with water, soft oil and vanilla. Gather the two preparations in the spatula. Let stand for 20 minutes in the refrigerator so that the coconut flour absorbs the liquid. Divide the whole dough into 30 portions close to 13 g, roll them and then flatten them between two sheets of paper at about 5 mm. Place the discs on two plates, spaced 2 cm apart, then refrigerate for 15 minutes. Cook one plate at 170 °C for 12 to 15 minutes, to slightly golden edges; keep the other cool. Leave each batch 10 minutes on its baking tray, then 30 minutes on an oven rack. They may remain paler and more friable than the syrup version. The sweetener can give a fresh sensation in the mouth. This variant does not have a validated nutritional calculation: it does not guarantee keto or diabetes compatibility. It contains egg and almond, and is not a low-FODMAP variant.
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Which variant to choose for cookies without syrup?
The basic recipe and photo use maple syrup. To omit it, follow the complete variant to erythritol indicated in the guides: the quantities of coconut flour and water are adjusted, the syrup is not simply removed. Uses pure erythritol, not a concentrated stevia powder at the same weight. There is no calculation here to guarantee keto character or adaptation to diabetes; the ingredients retain their own carbohydrates. Polyols can also cause digestive discomfort: see the Monash explanations linked below.
Why qualify them without cereals?
They use almond and coconut, without wheat flour, rice, corn, rye or oats. This does not guarantee the absence of traces of gluten in the purchased dry ingredients.
Can I remove the egg?
Here the egg serves as a binder. Choose instead the recipe of vegetable rice shortbread if you want a formula without egg, instead of omitting it without replacement.
Useful references
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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