MexicanWeddingCookies

Ingredients

Going for an extreme healthy version, so this isn't full-on decadently delightful.

First Attempt

• 1/3 C all purpose flour (stand-in for protein powder that isn't here yet)
• 1 C ground almonds (aka: almond flour)
• 1/4 C sucralose granulated sweetener
• 4 Tbsp butter
• 1/4 C chopped pecans
• 1 tsp vanilla
• 1 tsp water
• dash salt

Roast almonds and pecans at 350 for 6 minutes. Use a blender to pulverize the almonds (only takes a few seconds, don't make almond butter)

Soften the butter, mix everything together with a fork, chill in fridge for an hour, make balls and flatten, cook at 325 for 20 minutes.

Up next: Increase to 1/2 C sucralose. That matches the original recipe, I was limiting it to test for making a similar recipe for friends who don't like synthetic sweetener.

Second Attempt

• 1/4 C chopped pecans, roasted
• 3/4 C almonds, roasted and ground (aka: roasted almond meal)
• 1/2 C sucralose granulated sweetener
• 4 Tbsp butter
• 1 tsp vanilla
• 1 tsp water
• 2 tsp baking powder
• I forgot the salt

Mix, chilled, rolled it into 80mm round bar stock and chilled again.

Sliced into 12 pieces. Flattened onto silicone paper (parchment paper). Bake at 325 for 20 minutes.