Approximate Ratio 2:1
1.5T (21g) butter, softened
2T (3g) Splenda
1/4 (12g) egg
1/4t (1.5g) Frontier vanilla flavor alcohol free
4T (28g) almond flour
1/8t (0.4g) baking powder
1/16t (0.2g) salt
For Chocolate Cream:
1/2T (7.5g) Cream
1/2 square (14g) Baker’s unsweetened baking chocolate squares, broken into small pieces
1/2T (7g) butter (softened at room temperature)
1T (1.5g) Splenda
Mix dry ingredients together. Mix wet ingredients together and mix in the dry mixture. Pour out to a parchment paper and fold the parchment paper over. Roll out the dough to about 1/8 – 1/4 inch thickness. Place in freezer for about 20-30 minutes.
Cut out cookies to desired shapes. Bake at 350 for 6-8 minutes until the edges start to brown. Let the cookies cool completely before icing.
For chocolate filling, heat cream, Splenda, and chocolate pieces in a small sauce pan, mixing well. Add butter and mix well. Let it cool and thicken for about 30-40 minutes.
To make the sandwich, use a spatula to spread the chocolate on a solid cookie, then top it with a cut-out cookie. Let the chocolate harden completely before serving.