Instructions

1. Measure, then sift the almond flour. Then, combine the almond flour, sugar substitute, salt, and baking powder in a medium-sized bowl. If you are adding the finely chopped pecans to your recipe, add them now to your dry ingredients.
2. Take the butter out of the refrigerator and then slice it into about 30 slices.
3. In a medium-sized bowl, distribute the butter and vanilla extract into the flour mixture with your fingers. Using your fingers, rub the pieces of butter into the flour mixture and work into the mix for about 5 minutes until the dough forms together. (note: this recipe should be done by hand for best results).
4. Press the dough into a 12x12 un-greased square pan or line two cookie sheets with parchment paper, or leave them un-greased if you are slicing and baking instead of pressing the dough into a baking pan.
5. Place the baking pan into the refrigerator to cool for at least 45 minutes. This will ensure that the cookie has the traditional crisp texture of the shortbread. Don't skip this step.
6. Preheat the oven to 300 degrees.
7. If you bake your shortbread cookies individually, form a cookie roll, wrap it in wax paper, and allow the dough to chill for an hour before attempting to slice and bake.
8. I score the tops of the shortbread with the tines of a fork before baking.
9. Bake in the preheated oven until the edges are lightly golden brown, about 35-40 minutes.
10. Allow the baked shortbread cookies to cool in the pan completely before slicing and serving. You should store leftovers in the fridge for up to five days or freeze for up to three weeks.