Argentinian cookie

In a large bowl, beat the softened butter (100 g) and erythritol (50 g) until smooth. Then add the vanilla extract (1 tsp) and a pinch of salt, continuing to beat.

Gradually add the almond flour (250 g) and mix until a uniform dough forms.

Using a spatula, smooth the dough.

Transfer the dough onto a piece of parchment paper and roll it into a log. Wrap it up and let it cool in the refrigerator for one hour.

In the meantime, prepare the caramel using one of the recipes below.

Preheat the oven to 160 °C.

Slice the dough into thin pieces and carefully place each piece on a baking sheet lined with parchment paper, shaping the cookies into a neat round form with clean edges.

You should get 12 cookies from the dough, as you need an even number for the sandwiches.

Leave 3-5 cm of space between the cookies and bake for 15 minutes or until the edges are golden brown.

Remove the cookies from the oven and let them cool. Once the cookies reach room temperature, flip them over.

Add a tablespoon of caramel on one side of a cookie, then place the second part on top (sandwich), applying pressure to slightly flatten the caramel between the cookies.