Ingredients
375 ml (1 1/2 cups) ground almonds
250 ml (1 cup) unbleached almond flour
125 ml (1/2 cup) roasted almonds, finely chopped
250 ml (1 cup) unsalted butter, softened
500 ml (2 cups) erythritol
Instructions
Place the grill in the middle of the oven. Preheat the oven to 180°C (350°F). Line 2 baking sheets with pepper parchment.
Mix ground almonds, flour and almonds in a bowl. To the book.
In another bowl, cream the butter with 125 ml (1/2 cup) erythritol with an electric mixer. Stir in ground almond mixture on low speed or with a wooden spoon.
Form dough balls using a small ice cream scoop, about 15 ml (1 tbsp). Complete the shaping by rolling it with your hand. Spread the cookies on the sheets.
Bake one leaf at a time for about 15 minutes or until lightly br
↓ See next page ↓
