Almond Shortbread Cookies

Ingredients

• Almond Meal Flour

  Bob's Red Mill

  1 cup or 112g

• Coconut flour

  organic, Bob's Red Mill

  4 tablespoon or 23g

• Butter

  salted

  1 stick or 113g

• No-calorie sweetener

  Splenda

  12 teaspoon or 1.2kg

• Cream cheese

  2 oz or 57g

• Egg white

  raw

  2 egg white (separated from yolk) or 80g

• Almonds

  raw

  ½ cup, sliced or 46g

• Pure Extracts, Almond

  Castella

  1 drop or 100g

Directions

1. Mix together the almond and coconut flours in a small bowl.
2. Combine the butter and splenda in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute more. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth. Gently fold in the almonds.
3. Place the mixture onto a piece of parchment or wax paper and, using the paper, mold the dough into a log. Wrap the log in plastic wrap and refrigerate until firm, at least 1 hour.
4. Position an oven rack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment.
5. Slice the dough into 1/2-inch-thick slices and place on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving; the cookies will firm up as they cool.
6. (source: https://www.foodnetwork.com/recipes/food-network-kitchen/keto-almond-shortbread-cookies-5449542)