Khrysso’s Scumptious Low-Carb Gluten-Free Almond Cookies
These cookies are a bonus for us both because they are low-carb, sugar free, and gluten-free! A Dutch friend of ours inspired this recipe, but we like ours better than the one from the Old Country. The bad part is they taste so good, the non-restricteds eat them all up!
Yield: 24 cookies
2 sticks salted butter, softened
pinch of kosher salt
1 1/3 cups granulated erythritol or other granular 1-to-1 sweetener
1 tsp. vanilla extract
2 tsp. almond extract
4 cups blanched pulverized almonds (you could use almond flour, but we like the texture achieved by crushing the almonds in the food processor)
Preheat oven to 350° F.
Beat the butter, salt, and sweetener until fluffy.
Add the vanilla and almond extracts and blend well.
Add the processed almonds and beat until just blended to a stiff dough.
Divide the dough into 24 balls.
(optional) Roll each ball in crushed almonds.
Flatten balls on a parchment-lined cookie sheet.
Bake for 15 minutes.
Remove and cool before serving.