Ingredients (for 30 units):
For the dough:
- 2-1/4 cups (225 grams) ground almonds
- 1 cup (90 grams) desiccated coconut
- Sweetener equivalent to 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 100 grams soft butter
- 1 large egg
For dusting the dough: cornstarch, potato starch or tapioca flour
For the filling:
About 3/4 cup sugar-free chocolate spread
Instructions:
1. For the dough: Place all the ingredients in a food processor bowl (or a mixer with a dough hook) and process into a uniform dough. Store in the refrigerator for 30 minutes.
2. Place a baking sheet on a work surface and dust it with the appropriate flour. Place half of the dough on it. Roll out the dough to a thickness of 4–5 mm and a size of about 20x30 cm. Spread half of the chocolate spread on it. Gently roll the dough into a roll using the baking sheet. The dough may tear during the process, but that's okay, just continue rolling. Press the roll with the baking sheet and store it wrapped in the freezer for about 30 minutes (up to a month). Repeat the process with the remaining dough and filling.
3. Preheat the oven to 180°C (no need for turbo setting). Line a baking tray with a baking sheet.
4. Place the frozen dough rolls on the tray. Using a sharp knife, slice them into slices about 1/2 to 1 cm thick and slightly separate the slices from each other.
5. Bake for 20-25 minutes, until golden brown. Remove from the oven and allow to cool completely before serving.