Recipe
180g Almond Flour
60g Sliced Pecans
45g Granulated Erythritol
90g Butter
1 tsp Vanilla Extract
Pre-heat your oven to 160 degrees Celsius
Place almond flour, sliced pecans and erythritol (a little more if you have a sweet tooth) into a medium bowl. In another bowl gently melt the butter. Allow to cool slightly, add the vanilla extract.
Add the liquid to the dry ingredients and mix thoroughly.
Make the dough into a sausage about 8 inches long and wrap tightly in cling film. Place in the fridge for 30 minutes.
Once chilled, remove the cling film and cut carefully into biscuits 1/2 inch thick and place on parchment.
Place the parchment on a baking sheet in the oven. Cover with a second sheet of parchment.
Cook for 18-20 minutes until golden brown (but at this stage soft in the middle).
Turn the oven off and place the tray in the bottom of the oven for 15 minutes. Then remove the tray from the oven and let the cookies cool and harden.
Enjoy!