Low Sugar Almond Cookies

 About a dozen years ago, WildeMan gave me the Ratio cookbook as part of the best birthday gift ever. 

So, with him being diabetic now, I need more low sugar cookie recipes. So, I looked up the basic shortbread and started having some fun. 

This was my first take. Next time, I think I'd double all ingredients except the egg to get a more shortbread-like texture. But for now, these aren't bad for cookies with less than 1.5 g sugar per 9 g cookie.

Ingredients 

4 ounces (113 g) butter 

2 ounces (60 g) sugar

6 ounces total flour:

• 60 g almond flour
• 110 g gf flour blend

1 Egg

1/2 tsp almond extrct

1/2 tsp double fold vanilla

1/4 tsp baking powder

Dash salt

Chopped slivered almonds - about 36g

Directions 

1. Cream butter and sugar. Add extracts and egg.
2. Add in flours, baking soda,  salt. 
3. Chill dough 30 minutes
4. Chop slivered almonds and put in a shallow bowl 
5. Roll out 9g balls of dough (see note below)
6. Dip tops of balls in almonds.
7. Place on cookie sheet about 1.5" apart, flatten with fingers.
8. Bake 350 for about 12 minutes, until lightly browned.
9. Cool on wire rack, then eat or freeze.

Note:

Yes, I weigh each ball to get a more consistent cookie size, and hence more consistent cookie browning. Not to mention more consistent calorie/sugar counts. It's not that hard, and with practice, it gets even easier.

1. Put almonds in shallow dish.
2. Place dish on scale, and zero out. 
3. Grab off a ball of dough, maybe about the size of your thumb, and roll into a ball. 
4. Place ball on top of almonds, and note weight. Add or remove small pinches of dough to get the right weight. Don't worry about rerolling the ball.
5. Repeat steps 3 and 4 until the dish is full. 
6. Making sure each ball has almonds squished into it, remove balls, place on cookie sheet, and flatten.