Ingredients:

  • 1 cup (112g) Almond Flour, blanched, superfine
  • ½ cup (57g) Pistachios, raw, unsalted, finely ground
  • ⅓ cup (67g) Erythritol or other Keto-friendly sweetener, powdered
  • ¼ teaspoon Salt
  • 8 tablespoons (1 stick / 113g) Unsalted Butter, very cold, cut into cubes
  • 1 teaspoon Vanilla Extract
  • 1-2 tablespoons Heavy Cream or unsweetened Almond Milk
  • Chopped Pistachios (optional)
  • Flaky Sea Salt (Maldon) (optional)

Instructions:

  1. Grind the pistachios in a food processor until finely ground.
  2. In a mixing bowl, whisk together almond flour, ground pistachios, powdered sweetener, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in vanilla extract. Add heavy cream or almond milk until the dough just comes together.
  5. Form the dough into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  7. Roll out the chilled dough to about ¼ inch thickness. Cut out cookies using cookie cutters or a knife.
  8. Place cookies on the prepared baking sheet. Sprinkle with chopped pistachios and flaky sea salt (if using).
  9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.