Recipe Nut Spirals low-carb gluten-free
Nut spirals like freshly done by the baker – fluffy dough and a wonderfully soft filling – and just 3g net carbs per piece – simply ingenious!
Dough
- 200 g Dr. Almond Almond Brioche
- 2 eggs medium
- 250 ml water
filling
- 50 g butter
- 3 tbsp Dr. Almond Caramel Dream (ca. 50g)
- 1 eggs medium
- 200 g hazelnuts ground
- 50 g cream (or milk)
you will also need
- baking Paper
- Dr. Almond Bamboo Fiber (for rolling the dough)
- butter (for glazing (optional))
- Dr. Almond Erythritol Powder ((optional))
- some lemon juice ((optional))
- some Dr. Almond Caramel Dream (for sprinkling (optional))
- Prepare Dr. Almond Almond Brioche dough according to instructions, then use bamboo fiber to roll out the dough on baking paper or on the working top.
- For the filling, mix butter with Dr. Almond Caramel Dream – add the egg and whisk together thoroughly. Stir the ground hazelnuts in. Now add as much cream as it takes to get a nice creamy filling (ca. 50g). (This is how my mother prepares the hazelnut filling – that’s simply the best method)
- Spread the filling evenly over dough – roll up the dough plus filling and cut the log into thick slices with a knife – put them on a baking sheet lined with baking paper – gently push the slices apart and flatten out slightly – this way the spirals turn out nice and compact. See pictures in the gallery below!
- Now bake in the fan oven at 180° C for approx. 35 minutes. (pre-heated)
- Finally, you can sprinkle the spirals with caramel dream or spread them with melted butter OR apply a glazing with erythritol powder and lemon juice, as you like. All very tasty!
- Nutritional values below refer to the plain nut spiral dough without glazing.
