Phase 1 — Cream the Wet Ingredients

• Preheat oven to 350°F (175°C).
• In a mixing bowl, add:
• 2 large egg yolks
• ¾ cup (170g) softened salted butter
• 1 tsp (5ml) vanilla extract (optional)
• 1 tsp (5ml) butter extract (optional)
• Mix with a hand mixer until fully combined.
• Add 1 cup (200g) powdered sweetener.
• Mix again for about 2 minutes, until smooth, creamy, and fluffy with no butter chunks.
• Pro Tip: Soft, room-temperature butter creams smoothly. Extracts are optional but add flavor depth.

Phase 2 — Add Almond Flour + Xanthan Gum

• Sift the almond flour + xanthan gum mixture directly into the bowl.
• On low speed, slowly mix it into the wet ingredients.
• Continue until all flour is incorporated.
• Note: The dough will look crumbly—this is normal.
• Common Mistake: Don’t skip sifting. It prevents lumps and creates that fine, tender texture. Xanthan gum adds structure.

Phase 3 — Form + Chill the Dough (Essential Step)

• Put on food-safe gloves (helps prevent sticking).
• Use your hands to press and pull the crumbly dough together into a dough ball.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes to firm the butter and stabilize the dough.
• Why This Matters:
  The chill time transforms a crumbly dough into a smooth, workable one. Don’t skip this step.

Phase 4 — Shape + Bake

• Remove dough from the fridge and divide into 12 equal portions.
• Roll each portion into a ball.
• Place a 2-inch cookie cutter on a parchment-lined baking sheet.
• Put a dough ball inside the cutter and press it to the edges.
• Add a pinch of almond pieces on top, pressing them halfway into the dough.
• Lift the cutter and gently push cookie out.
• Repeat for all cookies, leaving space between each one.
• Bake 15–20 minutes until edges are browned and centers are golden.
• Allow to cool—cookies firm up as they cool.

Shaping Options

Option 1 — 12 Large Cookies

• Use a 2-inch cookie cutter (as written above)

Option 2 — 24 Small Cookies

• Divide dough into 24 pieces
• Use a smaller cookie cutter

Option 3 — Fork-Pressed (No Cutter)

• Roll into 24 balls, press with a fork, top with almonds

• Important Technique Notes
• Place the cookie cutter on the parchment FIRST, then press dough inside — this creates perfect edges.
• Pressing almonds halfway in keeps them from falling off.
• For cheesecake bases: bake the full 20 minutes for a firm edge and full browning.