- 1 1/2 sticks of butter, softened at room temperature (I used 1 stick of unsalted and 1/2 stick of salted. If you use only unsalted, add a pinch of salt to the recipe)
- 1 1/2 cup Splenda (or sugar)
- 1 large egg
- 2 3/4 cup flour ground from Cocoa Almonds
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
Preheat the oven to 350 degrees.
Assemble your ingredients. Grind your blanched almonds into a fine meal in your food processor, unless you have simply purchased the flour. You want to make sure you have everything, ya know. Make sure you allow the butter to soften to room temperature. Do not cheat and microwave it. Cream the butter and Splenda/sugar together. Add the egg and mix very well. Then add the almond flour and the two extracts. Stir, if you need the exercise, of pull out your hand mixer if you’d rather wash it than beat by hand.
If you have a small cookie scoop, it will really make it easy to whip these babies out. Put teaspoon-sized blobs on a cookie sheet either covered with a silicone mat or parchment paper. Bake for 8 minutes at 350, then pull them out. Pop them back into the oven.
When you take the cookies out after the first 7 or 8 minutes, flatten them slightly with a small spatula. Then put them back in for another 7 minutes or so.