Almond & Pistachio Crescent Cookies

a simple, nutty cookie for Christmas time

Biscotti mezzaluna al pistacchio e mandorle
goal Shape
Total time 30 mins
Schwierigkeit Easy
Nutritional value (per portion)
Kcal 109
Protein 4 g
Fat 8 g
KH 10 g
Ingredients …

16 Persons

Deine Einkaufsliste

130 g spelt flour
90 g ground almonds
50 g granulated erythritol
50 g Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.99 €
320g jar
(21.84 €/1000g)
2 large egg whites
50 g finely chopped pistachios

Almond & Pistachio Crescent Cookies

a simple, nutty cookie for Christmas time

By: Izy Hossack
Simple almond crescent cookies coated with festive green flecks of chopped pistachio. The flavour of the coconut oil works in harmony with the other nuts in this Christmas biscuit. They’re perfect for eating alongside a cup of coffee or hot chocolate.

Preparation

  • Preheat the oven to 180C.
  • Add the spelt flour, ground almonds, erythritol and coconut oil to a food processor and blend until the coconut oil has been incorporated into the dry ingredients. Add the egg whites and stir together then knead by hand in the bowl to get a moist dough.
  • Roll the dough into a log and cut into 16 equal pieces. Roll each piece into a rope which is roughly 12cm long then roll this in the chopped pistachios so they stick to the outside. Shape each rope into a U shape then place onto a lined baking tray.
  • Bake for 8-10 minutes, until the pistachios are starting to turn golden. Allow to cool then store in an airtight container for up to 2 weeks.
  • Enjoy!
Looking for more Christmas cookie recipes? Check out this roundup of all our favourite fitness recipes for holiday baking.
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