Ingredients
2
cups super-fine blanched almond flour
1/4
cup coconut flour
1/3
cup granular sugar replacement made with erythritol
1/4
teaspoon salt
1/4
cup butter, softened
1
oz cream cheese, softened (2 tablespoons)
1/2
teaspoon almond extract
Preparation
In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
Heat oven to 350°F.
Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
