Saturday, November 5, 2011
Almond Cookies
Yield: 24 servings
1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon almond extract
1/4 cup butter, softened
Mix all together well and form into 24 small balls. Press flat on a ungreased cookie sheet. Decorate with an almond slice (optional) Bake for 8 minutes at 350 degrees F.
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