Gingersnaps

This one took me a couple of tries to get right, but now it's a winner!

Makes about 30 cookies

Ingredients:

• 2 cups almond flour (finely blanched)

• 1/4 tsp. sea salt

• 3 tsp. ground ginger

• 1/2 tsp. ground cloves

• 1 tsp. cinnamon

• 1/4 tsp. baking powder

• 1/4 cup butter

• 3/4 cup brown sugar erythritol (this one is the best!)

• 1 egg

• 2 tsp. vanilla extract

1. Brown the butter in a sauce pan and set aside to cool. (Melt the butter on medium heat. Continue heating until it becomes bubbly/frothy. Whisk continuously until the butter turns brown. As soon as it reaches a color of brown sugar, remove from heat immediately before it burns.)

2. In a small mixing bowl, combine the almond flour, salt, baking powder and spices.

3. Beat the cooled butter along with the sweetener.

4. Add the vanilla and egg and beat again.

5. Pour the wet mixture into the dry mixture and combine until it forms a dough.

6. Make about 30 dough balls (about half of a golf ball size) and place on a cookie sheet lined with parchment paper. Chill in refrigerator for at least 30 minutes.

7. Bake at 325 for 7 minutes.

8. Take out of the oven and press each cookie gently down with 3 fingers to flatten. This will help create a crinkle look and texture.

9. Bake again for about 12 minutes.

10. Turn off oven. Leave the cookies in the oven for 2 hours to crisp up.

11. Store at room temperature in an airtight container.