Soft, buttery and chewy - everything an ANZAC Biscuit should be without the huge amounts of carbs.
Preheat the oven to 150C / 302F. Prepare two cookie sheets by lining with baking paper.
In a large mixing bowl, add the almond meal, coconut and almonds or other nuts. Mix to combine.
In a small saucepan, add the butter, xylitol and vanilla. Place over medium-low heat and melt completely, stirring regularly. Let simmer for 4 - 7 minutes until golden brown and smelling like caramel.
Remove from heat and stir in the baking powder and water to the melted butter. This will bubble up a bit, continue stirring until it is completely incorporated.
Stir the butter mixture through the dry ingredients, and then add the two eggs and mix thoroughly to combine.
Roll tablespoon sized balls out and place on the baking sheet. Flatten the balls out to your final cookie size (note these barely spread in the oven, so you don't need too much room in between them).
Bake for 15 - 17 minutes until golden brown, depending on your thickness. Allow to cool for 5 minutes. (18 - 20 minutes cooking time for you crazy people who like crunchier biscuits!)
Enjoy still warm or keep in an air tight contained for up to a week, and be thankful for our beautiful country kept safe by our ANZACs, past and present.