¼ cup blanched almonds (chopped)
½ cup organic unsalted butter (8 tablespoons)-at room temperature
½ cup xylitol (baking version or stevia for baking)
¼ teaspoon sea salt
1¼ teaspoons pure vanilla extract
½ teaspoon cinnamon
½ teaspoon cardamom
1¼ cups blanched almond flour
Chop the almonds finely and set aside.
Cream together room temperature butter or almond butter and coconut sugar until smooth and light. Add sea salt, vanilla, cinnamon, and cardamom and blend until well mixed.
Stir in chopped almonds and almond flour and mix together until completely incorporated.
Place cookie dough on a sheet of parchment paper and pat into a circle. Fold parchment over dough and put in the refrigerator to chill for at least 1 hour.
Once cookie dough is chilled, preheat oven to 300˚ F (150˚ C), and position the rack in the middle of the oven. Place another sheet of parchment paper on top of dough and roll out dough into a ¼-inch thick circle. Cut with a 2-inch cookie cutter and place around 1-inch apart on a cookie sheet pan.
Bake cookies in the oven for around 15-18 minutes until light brown in color. Remove from oven and cool on cookie sheet for 5 minutes before removing.
Cookies will stay fresh in an airtight container for 2-3 days if they last that long!