Directions
Preheat the oven to 180 degrees. Sift together almond flour, coconut flour, baking powder and sugar free icing mix to ensure no bumps. You will need to push through sifter as almond meal is coarser than flour. Whatever is remaining in sieve tip back into your mix.
Add to dry mix the melted butter and almond essence and combine, then add the egg white and mix well.
- Portion mix into 2 small loaf tins that have been lined with baking paper. Using clean hands or the back of a spoon, push mix down evenly.
Using a knife - cut the mix into 8 fingers. (this makes it easy to separate after baking)
Bake at 180 degrees for 10-15 minutes or until golden.
Leave in tin and chill overnight for the best Chewy Almond Fingers!
Recipe Note
Storage
Biscuits keep in fridge for 5 days or can be frozen for 3 months.
For an extra special treat - why not dip in chocolate??
Nutrition
Serving Size
17
Calories 86,
Protein
1.8 grams,
Fat
7.9 grams,
Saturated Fat
3.2 grams,
Carbs
0.6 grams,
Sugar
0.5 grams,
Sodium
6 milligrams
