Jeff, my husband, loves almond cookies. For him being Sicilian meant always have delicious food around the house and almond cookies were a staple like Italian bread, made weekly.
Unfortunately, those were high carb and full of sugar. So since we try to stick to a lower-carb diet and have eliminated sugar from our diet I needed to come up with a low carb version. I tweaked a sugar cookie recipe that I use every holiday and turned it into a low carb cookie.
These will satisfy your craving for almond tea like cookies and the dough can be used for other flavors. You can even make chocolate chip cookies with it. They are perfect for a variety of holiday cookies as well. I recently added 1/2 cup of good Dagoba cocoa powder to this recipe you know
the one with the little chips in it. They turned out great.
Preheat oven to 350′
You will need:
2 sticks grass-fed butter
1/2 cup Lakonto monk fruit blend
3/4 cup powdered monk fruit or erythritol
1 tsp vanilla
1 tsp almond extract
2 cups almond flour
1/4 cup vital wheat gluten
1/2 tsp baking powder
1/4 tsp salt
1 cup sliced almonds
You can make powdered monk fruit by whirring in a blender until done.
Next, put the butter and monk fruit in a mixing bowl and beat until smooth and creamy. Add the egg and flavorings continue mixing until smooth. Whisk together the flour, gluten, baking powder, and salt and stir into the butter mixture. Mix in the almonds and set the covered bowl in the refrigerator for 30 minutes or overnight.
Roll tablespoonfuls into balls and place on a cookie sheet lined with parchment paper. Bake in preheated oven for 15 minutes till brown around edges.