Ingredients
Directions
- Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment.
- Mix together the almond flour, arracacha flour, baking soda, and salt.
- Cream the coconut oil with xylitol. Beat in the egg yolks. Then add in the water, vanilla extract, and lemon zest.
- Mix in the flour mixture and mix until it comes together.
- Roll out the dough into quarter-inch thickness.
- Cut out 2-inch cookies and gently place them on the baking sheet.
- Bake 12 to 15 minutes, or until golden.
- Set aside to cool completely, then fill with dulce de leche or hazelnut spread. Enjoy!
