- Preheat the oven to 400°F. Line a baking sheet
with parchment paper. - In a medium-sized bowl, mix together the
almond flour, powdered sweetener (if using powdered),
baking powder, and salt. Cut the butter into ½-inch
squares, then use your fingers to work the butter into
the dry ingredients. When you are done, the mixture
should still have chunks of butter. - In a small bowl, whisk the cashew milk, egg, and
liquid sweetener (if using liquid) until blended. Using a
fork, stir the milk and egg mixture into the flour
mixture until large clumps form. Use your hands to
press the dough against the side of the bowl, forming 8
balls. - Place the balls of dough on the prepared baking
sheet, spacing them about 2 inches apart. Bake until
golden, 13 to 15 minutes. Let cool on the pan for at
least 5 minutes. Serve warm or at room temperature. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a baking sheet
in a preheated 350°F oven for 5 minutes or until
warmed through.
sharon
(sharon)
#1