jaykay said:Worse than my levels will be the scales tomorrow morning
Oh I know the answer to that one! Hide the scales as well as the biscuits! :lol:
Hazelnut Shortbread
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2 sticks butter, soft
2 cups hazelnuts
1/2 c Splenda
1 egg
1/2 t salt
1/4 t baking powder
1 cup vanilla whey powder
1 T cinnamon
Preheat oven 325. Grind hazelnuts to fine meal. Beat butter til fluffy. Add Splenda, beating well, then egg, and beat. Add salt, baking powder and half hazelnuts. Beat well, add remaining nuts, and beat. Add whey powder and mix well. (Should have soft, sticky dough). Line a cookie sheet (11 1/2 x 15 1/2) with parchment and turn dough onto parchment. Use spatula and smooth dough into even layer, about 1/4" thick. Bake 25-30 min til golden. Score immediately - if you wait til cookies cool, they will crumble.
Chocolate-Glazed Mocha Shortbread
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Shortbread:
1 1/2 cups almond meal
1/4 cocoa powder
1/4 cup erythritol
2 tsp instant coffee granules
1/2 tsp salt
1/2 tsp xanthan gum
1/4 tsp cream of tartar
3/4 cups butter, softened
1 egg
16 drops st***a extract
Chocolate Glaze:
1 tbsp coconut oil or butter
2.5 oz unsweetened chocolate (or semi-sweet chocolate), chopped
2 tbsp cocoa powder
2 tbsp powdered erythritol (omit if using semi-sweet chocolate)
1/2 tsp vanilla
8 drops st***a extract (omit if using semi-sweet chocolate)
For the shortbread, preheat oven to 325F and spray a 9-inch springform pan with cooking spray.
In a medium bowl, whisk together almond meal, cocoa, erythritol or sugar, coffee, xanthan gum and cream of tartar.
In another bowl, beat butter until light and fluffy. Beat in egg and st***a extract until smooth. Beat in half of almond meal mixture until combined. Beat in remaining almond meal mixture until the dough begins to clump together.Using a rubber spatula, spread dough in prepared pan. It will be very sticky and difficult to spread, so try to just get it to the edges of the pan. Then take a piece of parchment paper or plastic wrap to cover the surface and press more evenly into pan using fingertips.
Bake until firm around edges and slightly soft and puffy in the center, about 30-35 minutes. Remove from oven and let cool for at least 15 minutes. Gently remove pan sides. With a large sharp knife, cut into 16 wedges.
Gently remove wedges to a baking sheet lined with parchment paper or a silicone mat. Reduce oven temperature to 200F and continue to bake shortbread wedges for another 25 minutes. Turn off oven and let shortbread continue to dry out for 1 hour. Do not open oven door, you do not want the heat to escape.
Remove from oven and let cool completely on pan.
For the glaze, melt coconut oil or butter and chocolate in a small saucepan over low heat. Stir in cocoa powder and erythritol until no clumps remain. Remove from heat and stir in vanilla and stevia extract. Let cool until thickened but still pourable (I hurried this up by placing the pan in the refrigerator). Drizzle over cool shortbread on pan. Chill shortbread until chocolate is firm, about 20-30 minutes.
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