1tspnatural rum flavouringyou can use 1 tbsp real dark rum
1/2tspnatural orange peel aromaoptional
2tsppowdered orange zest
2tsppowdered lemon zest
200gmelted buttergrass-fed
1tbsppsyllium powderlight variety
5tbspalmond flouralternatively use sesame seed flour
4tbspcoconut flour
Decoration
2tbspstevia or monk fruit blend sweetenerpowdered
Instructions
Beat the eggs with the sweetener, salt, Ceylon cinnamon, baking soda, aromas and powdered citrus zest for at least 8 minutes. Start slowly pouring melted butter and keep mixing.
Add psyllium and then one by one spoon of almond flour. In the end, add coconut flour and the dough will quickly thicken. You can start filling the cookie press with a star shaping tool and squeeze the cookies while the dough is still not too thick. If the dough gets too thick after several minutes, just shape it with your hands. (see the video)
Bake the cookies in the oven at 150ºC for 20 minutes. Let them cool down a bit and then sprinkle them with powdered sweetener. You can use a coffee grinder to get powdered sweetener out of your crystalline form blend sweetener. Make sure you don't use 100% extract sweetener because that would be way too sweet!
Notes
-For Armenian Twist, use 1 tbsp of Mahleb spice instead of orange and lemon zest.-For Romanian twist, use vanilla extract instead of rum. -You can use Ouzo and a bit of fennel to get the Greek Ouzokoulouro effect.-You can play with the spices and your Eastern Mediterranean cookies can be your own inspirational creation!Other spices you can add:ginger, powdered clove, anise, nutmeg, peppermint, coffee, cacao, mastic...