100 gr almond flour
100 gr self-raising flour (or add more 100 gr almond flour)
50 gr butter
50 gr coconut sugar
1/2 lemon zest
1 tea spoon cinnamon poweder
Mix all the dry ingredients. Add the melted butter and the egg, mixing until the dough forms.
Roll out the dough between two sheets of greaseproof paper until about 4-5mm thick. Using cutters of your choice, carefully stamp out your biscuits and place them carefully on piece of greaseproof paper on a baking tray, then bake in the oven for 7-10 minutes.
When you take the biscuits out the oven, make sure you leave them to cool completely before touching or moving them – they harden when they cool but will be a little soft until then.