Pour stevia, eggs, and rice oil into a bowl.
Mix until a cream forms using electric whisks.
Add the flour and continue mixing with the whisks.
As soon as the dough becomes crumbly, combine everything patiently and gently using your hands.
Work the dough until you get a smooth and homogeneous ball.
Let it rest in the fridge for 30 minutes.
Roll out the dough on baking paper with a rolling pin, about half a centimeter thick or slightly thicker.
Fill with 1 teaspoon of pistachio protein cream and close by forming a ball or a classic cookie shape.
Bake in a preheated static oven at 180 degrees Celsius for about 15 minutes.
Electric whisks
Rolling pin
Baking paper
Italy, Lombardia
| Energy (kcal) | 342.14 |
| Carbohydrates (g) | 36.34 |
| of which Sugars (g) | 0.48 |
| Fat (g) | 18.97 |
| of which Saturates (g) | 3.49 |
| Protein (g) | 8 |
| Fiber (g) | 1.59 |
| Sale (g) | 0.03 |
