These Sugar free Mexican almond cookies combine the sweetness of Stevia and Erythritol to make a wonderful powdered sweetener to coat these cookies in.
The end result is something spectacular. You can learn more about Erythritol and Stevia on their corresponding pages.
May 26, 2015 1Cream together butter, Half of the Stevia, vanilla and almond extract in a medium mixing bowl.
2In a small mixing bowl sift flour and salt together. Blend into creamed mixture, stir in nuts, and Refrigerate for 1 hour.
3After 1 hour, preheat oven to 400°F (205°C).
4Roll dough into 1-inch balls. Place on an un-greased baking sheet.
5Bake 9 to 10 minutes. The cookies will not turn brown, so don't over-do them!
6Roll the cookies in half of the powdered Erythritol while they are still warm. Once they cool, mix them with the other half of the Erythritol. 1/8 of a teaspoon of Stevia Organic Extract Powder
1 cup of softened butter (or margarine if you want it to be dairy-free)
1/2 of a cup of powdered Erythritol (Put Erythritol in a blender until it becomes a powder)
How To Make Sugar Free Mexican Almond Cookies With A Powdered Erythritol Coating…
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Directions
Ingredients
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