Ingredients
2/3 cup almond flour 1 cup finely chopped pecansGranulated erythritol equivalent to 1/4 cup granulated sugar7 tablespoons butter, softened1 teaspoon vanilla extract Dash saltPowdered erythritol
Preparation
In a large bowl, combine the first 5 ingredients. Stir in butter until evenly blended. Cover and refrigerate for 30 minutes or until easy to handle.
Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake until slightly golden around edge, 10-12 minutes. Remove to wire racks to cool slightly. While still warm, gently roll in powdered erythritol. Cool completely on wire racks. Store in an air-tight container.
