Cacao Spiced Biscuits

This recipe is an adaptation from I Quit Sugar. Why would I adapt a recipe from a source that explicitly does not use sugar, you may ask? Well, it’s because I am not convinced about stevia, and I will explain that when I have enough time to put my thoughts together on sugar. For now, I will just share my biscuit variation with you.


  • 200g almond meal

  • ½ tsp bicarbonate of soda

  • pinch of salt

  • 60 g butter, softened

  • 2 ½ Tbsp linden honey

  • 1 vanilla pod

  • 2 Tbsp raw cacao powder

  • 1 tsp cinnamon

  • ½ tsp ground nutmeg

Preheat the oven at 180º C and line a tray with baking paper.

Put the almond meal, bicarbonate of soda and salt in a food processor and pulse briefly. Take out two Tbsp out and set aside. Add all the rest of the ingredients, apart from the cacao powder, and pulse until combined. Divide the mixture in half and add the almond meal you set aside to one, and the cacao powder to the other and mix until incorporated.

Using a measuring spoon (1 Tbsp to be precise), add mixture from the two and press down, so that they take the nice round shape, then scoop them out on the baking tray. I used a small silicone flat spatula for this, so that they don’t fall apart. I pressed half of them down with a fork, to get different shapes.

Put the biscuits in the oven for 10-15 minutes. I would say try to touch one after 10 minutes, mine were still soft, and leave them in a little bit more if they still need to firm up. Once ready, let them cool down before giving one a try (if you have the patience).

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