Almond Pastries with Mandarin Jam

Soften butter (150 g) and combine with eggs (200 g), erythritol (20 g), Himalayan salt (4 g), baking soda (5 g), apple cider vinegar (10 g), almond flour (400 g), and xanthan gum (1.5 g). Knead and rest for 30 minutes.

Blend mandarins (216 g). Add pectin (5 g), erythritol (15 g), lemon (5 g), and cinnamon (1 g). Bring to a boil, cook for 5 minutes while stirring, and cool.

Roll the dough between parchment into a 31×31 cm square and bake at 200 °C for about 12 minutes. Cool, trim, and cut into 12 pieces. Spread jam on each piece, stack three layers, and finish with crumbs from the trimmings.