Yield: 24 servings

1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon almond extract
1/4 cup butter, softened

Mix all together well and form into 24 small balls. Press flat on an ungreased cookie sheet. Decorate with an almond slice (optional). Bake for 8 minutes at 350 degrees F.

Per Serving: 21 Cal (69% from Fat, 4% from Protein, 27% from Carb); 0 g Protein; 2 g Tot Fat; 2 g Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 26 mg Sodium; 14 mg Cholesterol

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