White Macadamia Cookie

Name: White Macadamia Cookie
Yield: 250.8 g
Ingredients: tapioca starch 5 g; finely ground, water-soluble erythritol 60 g; almond flour 75 g; roasted macadamia nuts 24 g; white chocolate chips 30 g; leavening agent (baking powder) 1.4 g; raw egg 11 g; salt 0.4 g; Anchor unsalted butter 44 g

1,070 kcal

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Ingredients

Main ingredients

tapioca starch 5 g
finely ground, water-soluble erythritol 60 g
almond flour 75 g
roasted macadamia nuts 24 g
white chocolate chips 30 g
leavening agent (baking powder) 1.4 g
raw egg 11 g
salt 0.4 g
Anchor unsalted butter 44 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 101.88 g 29%

Protein 21.4 g 6%

Fat 101.31 g 65%

Serving size 250.8g

Cooking steps

1

Cream the butter and sugar together.
2

Add the egg and mix well.
3

Sift in cake flour, baking powder, and salt, then mix to make the dough.
4

Add white chocolate chips and macadamia nuts, and mix evenly.
5

Shape the dough into cookies.
6

Bake in a preheated oven at 180°C for 12–15 minutes.

White Macadamia Cookie

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