Chocolate Pistachio Cookies

Servings: 14   Serving size: 18g

EXCHANGES: 1/2 STARCH EXCHANGE AND 1 1/4 FAT EXCHANGES

INGREDIENTS

100g (4/5 cup) Jotis All Purpose Flour
20g (3 tbsp) Jotis Cocoa Powder
14g (3/4 teacup) Sweet & Balance Tabletop Sweetener
30g (1) egg white
1g (1/2 tbsp) salt
3g (1/2 tsp) Jotis Baking Powder
Pinch of cinnamon
Pinch of instant coffee
A little vanilla
100g (3/4 teacup) light butter
70g Sweet & Balance Bitter Chocolate
12g (1 tbsp) ground pistachios

PREPARATION

Pre-heat the oven to 175°C. Put the butter, Jotis Cocoa Powder, Sweet & Balance Tabletop Sweetener, egg white, Jotis Flour, salt, Jotis baking powder, cinnamon, instant coffee and vanilla in a mixer. Mix the ingredients until evenly combined. Chop 30g Sweet & Balance Bitter Chocolate into small pieces, mix them into the dough and then put the mixture into the fridge to cool. Take the dough out of the fridge, shape into round cookies and bake for 14 minutes at 170-175°C. Once the cookies have cooled completely, melt the remaining Sweet & Balance Bitter Chocolate in a bain-marie. Dip half of each cookie into the chocolate and coat with pistachio.