Rum Vanilla Biscuits – Simple Holiday Treat


185 g butter, unsalted, room temperature
150 g sweetener, confectioners
1 tbsp vanilla extract
1 tbsp rum
350 g almond flour, blanched
1 egg, room temeperature
1 egg yolk, room temperature
confectioners sweetener, to dust
These simple melt-in-the-mouth vanilla biscuits and just the right amount of rum are super easy to make and they are the utmost holiday treat!


1.Preheat the oven to 175°C and mix the butter, sweetener and vanilla in a food processor until smooth.
2.Add almond flour, egg and egg yolk and process until the mixture forms a soft dough. It will be a bit sticky, but do not worry - after the temperature of the dough lowers, it will be less sticky.
3.Take the dough out the processor and knead slightly bringing it together in ball and wrap it in cling film and place in the fridge for 30 minutes.
4.Roll the dough out between 2 sheets of parchment paper until about 0.5 cm thick and cut the dough into the shape of your choosing. Since it is winter, and almost Christmas day, this shape seemed appropriate. If you are baking rounded ones, don't make them too small - 5 cm cookie cutter should be the best choice.
5.Place the biscuits on a baking sheet that has been lined with baking paper.
6.Bake for 10 – 12 minutes until golden yellow, going brown on the edges.
7.When cooled, dust them with some confectioners sweetener or decorate as you prefer.

Even before the ketogenic diet, I never used to buy biscuits nor cookies. They are so easy to make, and – not to sound pretentious – the ones I make are far more delicious. This recipe for simple vanilla biscuits is perfect for making a big batch and storing in an airtight container. This way they will last for at least two weeks. They don’t go soft and stale.

These are the perfect little biscuits for doing icing decoration on. The dough can also be frozen so you can have biscuits ready to cook at any time. To jazz them up, I sometimes add sprinkles or brown sugar on top. You could also drizzle melted chocolate over the baked biscuits to make them look even more special.

Be careful to remove the biscuits from the baking tray and allow them to cool on a wire cooling rack. They have a tendency to carry over cooking and could turn too brown once removed from the oven (I generally cool all biscuits on a cooling rack).
I made similar, yet so different vanilla sandwich biscuits (aka “vanilica”) some time ago, but this is as basic as it gets. Therefore, it allows you to play with the decoration, flavors, icings… For Christmas holidays, these are the perfect cookies to play with the decoration.

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