- 400 g almonds, whole
- 60 g Coconut Flour
- 150 g xylitol
- 250 g Butter, softened
- 125 g cream cheese, softened
- 1 egg
- 1 tsp vanilla extract
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Add Almonds, Coconut Flour and Xylitol to bowl and mill, 10 seconds on speed 9.
Add remaining ingredients and mix on speed 5 for 15 seconds. Scrape down bowl and mix again on speed 5 for 20 seconds or until mixture is well combined.
Wrap dough in some cling wrap into a log shape and chill for at least 4 hours in the fridge.
When ready to bake, preheat oven to 170C.
Slice the log into 1cm slices and place on tray.
Bake for 12-14 minutes until they begin to brown or cook longer for crisper cookies. Allow to cool and enjoy!
To make chocolate biscuits, add some cocoa to the mixture, until desired chocolate deliciousness!
Or for a fun twist, i like to add choc chips to the mixture, made from 'Quirky Cooking's' Dairy Free raw chocolate recipe.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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