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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.

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How To Make Sugar Free Mexican Almond Cookies With A Powdered Erythritol Coating…

May 26, 2015


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Directions

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.

Ingredients

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)

1 teaspoon of vanilla extract

1 teaspoon of almond extract

2 and 1/4 cups of all-purpose flour

1/2 of a teaspoon of salt

3/4 of a cup of chopped almonds

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