1/4 cup granulated sugar substitute (erythritol, monk fruit sweetener, etc.)
1/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons unsalted butter, softened
1 egg
1/2 teaspoon almond extract
Sliced almonds for topping (optional)
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or use a non-stick baking mat.
Mix Dry Ingredients:
In a bowl, whisk together the almond flour, granulated sugar substitute, baking powder, and salt until well combined.
Combine Wet Ingredients:
In another bowl, cream together the softened butter, egg, and almond extract until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. The dough might be slightly sticky.
Shape Cookies:
Take small portions of the dough and roll them into balls (about 1 inch in diameter). Place them on the prepared baking sheet, leaving some space between each cookie.
Flatten each ball slightly with the back of a fork or your fingers. If desired, press a few sliced almonds onto the top of each cookie.
Bake:
Bake the cookies in the preheated oven for 10-12 minutes or until they turn golden brown around the edges.
Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, these almond cookies are ready to enjoy!
Additional Notes:
Almond flour provides a lovely nutty flavor, but you can also experiment with other types of flour substitutes if needed.
Adjust the sweetness level by varying the amount of sugar substitute according to your taste preferences.
Store these cookies in an airtight container at room temperature for up to a week.
