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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
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