Ingredients
¼ cup (55g) butter, soft
8 tbsp (60g) finely ground almond flour
4 tbsp (30g) ground almonds
2 tbsp (30g) erythritol
1 vanilla pod
½ tsp sugar-free vanilla extract
Instructions
1. Add the erythritol to the softened butter and ram down a bowl with a hand mixer till pale and soft.
2. Split the vanilla pod in 0.5 and scrape out the vanilla seeds with the backside of a knife.
Mix the remaining ingredients apart from the confectioners' erythritol and add it to the butter.
Mix everything well till you get a wet and slightly breakable dough.
3. heat up kitchen appliance to 350°F/180°C.
4. Take alittle a part of the dough (approx. one tbsp) and begin to create it into a 0.5 moon form.
Place the crescent cookies onto a baking receptacle lined with parchment paper.
5. Bake within the kitchen appliance for approx. 10 minutes.
6. Once the cookies ar done, set them aside and allow them to cool off.
After a minimum of half-hour, roll them during a bowl or plate with confectioners' erythritol till they're utterly coated.
7. fancy with a hot cup of tea or coffee!
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