1
Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
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Saved by @fiona (@fiona)
16cookies
Makes 16 cookies
- 2,5cupsalmond flour
- ½cupunsalted butter · 113 g / 1 stick, softened
- 3egg yolks · large
- 5cupgranulated erythritol
- 1tspvanilla extract
- ¼tspsalt
2
Cream together the butter and xylitol until light and fluffy.
3
Beat in the egg yolks and vanilla until fully combined.
4
Mix in the almond flour and salt until a soft dough forms. If sticky, chill for 15 minutes.
5
Roll dough into 1-tablespoon balls, place on the baking sheet, and flatten slightly with a fork or your palm.
6
7
Bake for 12–13 minutes, until the edges are just turning golden. Centers will still look slightly soft.
8
Let cookies cool completely on the baking sheet — they'll firm up as they cool. Handle gently while warm, as they're delicate.
Ingredients
16cookies
Makes 16 cookies
- 2,5cupsalmond flour
- ½cupunsalted butter · 113 g / 1 stick, softened
- 3egg yolks · large
- 5cupgranulated erythritol
- 1tspvanilla extract
- ¼tspsalt