Who says snacks can’t be fun and healthy at the same time? Here’s another recipe using Sweet Best Erythritol that is worth a try!
INGREDIENTS:
½ cup sesame seeds
½ cup (1 stick) unsalted butter, softened
2/3 cup Sweet Best Erythritol
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups (200g) blanched Baking Essentials Almond Flour
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons Alaska Crema All-Purpose Cream
2 tablespoons water
INSTRUCTION:
1. Preheat the oven to 325°F and line two cookie sheets with silicone baking mats or parchment paper.
2. Spread the sesame seeds in a medium skillet. Toast over medium heat, stirring continuously, until most of the seeds are golden, about 5 minutes. Spread the seeds in a shallow dish.
3. In a large bowl, beat the butter and Sweet Best Erythritol with an electric mixer until well combined and fluffy. 4. Add the egg, vanilla, and lemon zest and beat until well combined.
5. Add the almond flour, baking powder, and salt and beat until the dough comes together.
6. In a shallow bowl, whisk together the cream and water. Roll the dough into 1-inch balls, then roll the balls into 2-inch logs. Dunk lightly in the cream and water mixture, then roll in the toasted sesame seeds.
7. Place the coated logs on the prepared cookie sheets, at least 2 inches apart. Bake for 18 to 22 minutes, switching and rotating the pans halfway through baking, until golden brown and just firm to the touch. Remove from the oven and let cool completely on the pans.
TIP: You can toast sesame seeds on a rimmed baking sheet in the oven, but they are so small that they burn easily. I recommend the skillet method, but you do need to stand there stirring and watching constantly to get them evenly toasted.
