Shortbread Finger Cookies

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 1 Egg

• Baking & Spices

  • 1 tsp Almond extract
  • 1 3/4 cup Almond flour, fine
  • 1 tsp Baking powder
  • 1/4 cup Coconut flour
  • 1/4 tsp Sea salt, fine

• Nuts & Seeds

  • 36 Almonds

• Dairy

  • 6 tbsp Butter

• Other

  • ½ cup Swerve granular

Found on swervesweetener.com

Ingredients

• 1 ¾ cup fine almond flour
• ¼ cup coconut flour
• 6 tablespoons softened butter (or coconut oil)
• ½ cup Swerve granular
• 1 teaspoon baking powder
• 1 teaspoon almond extract
• ¼ teaspoon fine sea salt
• 1 egg (room temperature)
• ½ cup unsweetened almond milk
• 36 sliced almonds

Directions

• Preheat oven to 350 degrees. In a medium bowl, mix together all ingredients except almonds, until a thick, creamy batter is formed. Place in refrigerator for at least 30 minutes.
• Remove dough from refrigerator in small amounts. Scoop a heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie (don’t make cookies too big or they will become fat fingers).
• Press one sliced almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.
• Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, approximately 8 minutes.