Instructions
Place the grill in the middle of the oven. Preheat the oven to 180°C (350°F). Line 2 baking sheets with pepper parchment.
Mix ground almonds, flour and almonds in a bowl. To the book.
In another bowl, cream the butter with 125 ml (1/2 cup) erythritol with an electric mixer. Stir in ground almond mixture on low speed or with a wooden spoon.
Form dough balls using a small ice cream scoop, about 15 ml (1 tbsp). Complete the shaping by rolling it with your hand. Spread the cookies on the sheets.
Bake one leaf at a time for about 15 minutes or until lightly browned. Let it cool for 5 minutes.
Roll the slightly warmed cookies into the remaining icing sugar (375ml/1 1/2 cups). Let cool completely on the sheets. Coat the cooled cookies with erythritol a second time.
Cookies can be stored in an airtight container in a cool, dry place for about 3 weeks, or can be frozen and dipped in sugar after baking.
Fun !
