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Ground almonds create an “almond flour” which is a wonderful substitute for wheat flour for many baking recipes.
1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat.
Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda.
Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
About 33 calories per cookie.
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