Makes: 20 cookies
Prep: 20 minutes | Bake: 12–14 minutes | Total: about 54 minutes
Oven: 350°F (175°C)
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ⅓ cup (67 g) powdered erythritol, plus extra for coating
- 1 tsp vanilla extract
- 1¾ cups (168 g) finely ground blanched almond flour
- ½ cup (55 g) finely chopped pecans
- ¼ tsp fine salt
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sweetener: Beat softened butter and powdered erythritol for 2–3 minutes, until smooth and creamy.
- Add vanilla and beat briefly until incorporated.
- Add dry ingredients: Reduce mixer speed and gradually add almond flour and salt. Mix just until a soft dough forms.
- Fold in pecans gently.
- Chill if needed: If the dough is very soft, refrigerate for 15–20 minutes.
- Shape: Scoop about 1 tablespoon of dough per cookie and gently roll into balls. Place about 1 inch apart on the baking sheet.
- Bake for 12–14 minutes. The cookies should stay fairly pale, with lightly golden edges and bottoms.
- Cool: Leave them on the baking sheet for 8–10 minutes—they’re fragile while hot.
- First coating: While slightly warm but firm enough to handle, gently roll each cookie in powdered erythritol.
- Transfer to a rack and cool completely for another 15–20 minutes.
- Second coating: Once completely cool, dust or roll them in powdered erythritol again for the classic snowy finish.
