Low carb butter cookies

1. Mix the almond flour, Xucker and salt in a bowl. Add the butter and vanilla pulp and knead everything well with your hands.
2. Form the finished dough into a ball and chill for at least an hour.
3. Then preheat the oven to 180°C fan.
4. Roll out the dough on a floured work surface. Make sure that it is not too thin and flour both sides a little bit every now and then so that the dough does not stick to the surface and the rolling pin.
5. Cut out the dough with cookie cutters and place on a baking tray lined with baking paper. Always leave some space between the cookies as they spread a little when baking.
6. Bake on the middle rack for 8-10 minutes. The cookies are still very soft immediately after baking. That's why they should be allowed to cool on the baking tray for a while first.
7. Only then place them on a rack and allow them to cool completely.

Tip: The low-carb butter cookies can be decorated with sugar icing after they have cooled down. To do this, mix a splash of milk or lemon juice with 2-3 tablespoons of erythritol powder until it reaches a thick consistency.