Ingredients
3 eggs;
7 Gems;
450g peeled almonds;
50g xylitol to taste;
Zest of half a lemon;
2 tablespoons of coconut oil;
1/3 vanilla pod zest.
Preparation
Grind the almonds until they are half flour and half chopped.
Beat the eggs and yolks well with the coconut oil and xylitol.
Add the almonds and lemon zest.
Wrap well.
Place in a round silicone baking tin (if using another type of tin, line with baking paper) and bake in a preheated oven at 160º for around 40 minutes (or until golden brown on top - this may vary depending on the tin used or the type of oven).
Turn off and leave to cool well before unmolding.
Store in the fridge and serve cold.
