Almond Cookies with Coconut and Cinnamon

Rub the softened butter (113 g) together with erythritol (67 g) until smooth. Add the egg (50 g) and vanilla (4 g), then mix.

In a separate bowl, combine almond flour (96 g), coconut flakes (25 g), cinnamon (1 g), and baking soda (2 g). Stir the mixture into the butter base, then thinly slice the almonds (30 g) and gently fold them into the dough.

Shape the dough into small rounds, place them on parchment, and bake at 175°C for about 14 minutes, until the edges are lightly golden. Let the cookies cool completely on the tray.