These almond and coconut sandwich biscuits offer a soft, delicate texture with a lightly crisp edge, inspired by classic jam-filled cookies.
The dough is made from coconut flour and ground almonds, creating a tender, slightly crumbly structure that remains easy to handle when chilled. Psyllium husk helps support the structure, giving the dough more flexibility while maintaining a soft bite.
Coconut oil adds richness, while a small amount of coconut yoghurt can be used to adjust the texture if needed, resulting in a smooth, workable dough. The Eiravee Sweet Blend provides a balanced sweetness without refined sugar.
Once baked, the biscuits can be filled with sugar-free jam and lightly dusted with powdered sweetener, creating a simple yet elegant finish.
When prepared as described, these biscuits can fit well within gluten-free, dairy-free and paleo-style approaches, while offering a more balanced alternative to traditional versions.
- 60 g coconut flour
- 60 g ground almonds
- 1 tsp psyllium husk (approx. 1 g)
- 80 g coconut oil
- 20 g coconut yoghurt
- 1 tbsp Eiravee Sweet Blend
- 1 egg
- 1 tsp baking powder
- a pinch of salt
- vanilla
Place the coconut flour, ground almonds, psyllium husk, baking powder and salt into a food processor and pulse to combine.
Add the coconut oil and process until the mixture resembles fine crumbs.
Add the egg and mix until a dough begins to form. If the dough feels too dry, add the coconut yoghurt and mix until smooth and cohesive.
Alternatively, the dough can be prepared by hand: combine the dry ingredients in a bowl, then rub in the coconut oil until the mixture resembles fine crumbs. Add the egg (and coconut yoghurt if needed), and bring the dough together gently, as you would when making biscuit dough.
Chill
Transfer the dough to the refrigerator and chill for approximately 30 minutes to firm up.
Shape and bake
Roll out the dough between two sheets of baking paper to a thickness of 2–3 mm.
Cut out shapes and place onto a baking tray lined with baking paper.
Bake in a preheated oven at 180°C (conventional, top and bottom heat) for 10–12 minutes, until lightly golden.
Allow to cool completely.
Assemble
Spread a small amount of sugar-free jam onto one biscuit and sandwich with another.
Chilling the dough is important, as it makes it easier to roll and helps prevent cracking.
If the dough feels dry, add the coconut yoghurt gradually until a workable consistency is achieved.
Handle the dough gently, as coconut flour-based doughs are naturally more delicate.
The biscuits will firm up as they cool.
Store in an airtight container.
Nutritional values per piece (without jam)
Energy (Kcal): 87.8
Fat: 7.7 g
Protein: 1.9 g
Carbohydrates: 1.9 g
of which sugars: 0.9 g
Fibre: 1.8 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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