Ingredients
• 2 ½ cups Almond Flour: (Provides the “Zero Carb” base).
• 1/2 cup Butter: Softened at room temperature.
• 1/2 cup Powdered Sweetener: (Like Erythritol or Monk Fruit).
• 1/2 cup Shelled Pistachios: Roughly chopped.
• 1/3 cup Dried Cranberries: (Use sugar-free dried cranberries for the lowest carb count).
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
Preparation Method
1. Cream the Butter: In a large bowl, beat the softened butter and sweetener together until the mixture is light and fluffy. Stir in the vanilla extract.
2. Add Dry Ingredients: Gradually fold in the almond flour and salt until a thick dough forms.
3. Mix in the Texture: Gently fold in the chopped pistachios and dried cranberries until they are evenly distributed throughout the dough.
4. The Log Shape: Place the dough on a piece of plastic wrap. Shape it into a long cylinder (log) about 2 inches in diameter. Wrap it tightly and refrigerate for at least 1 hour (this makes it easier to slice).
5. Slice and Bake: Preheat your oven to 160°C (325°F). Remove the log from the fridge and slice into rounds about 1/2 inch thick.
6. Cook: Place the slices on a baking sheet lined with parchment paper. Bake for 12–15 minutes or until the edges are just slightly golden.
7. Cool: Let them cool completely on the baking sheet. Almond flour cookies are very fragile when hot but firm up beautifully as they cool.