Cookies
Argentine butter cookies called mantecaditos are made here with whole-wheat flour, ground hazelnuts, and a sweetener. This version keeps their crumbly texture and is presented as a holiday cookie option for people seeking a diabetes-friendly treat.
Beat the room-temperature butter and sweetener until soft and fluffy.
Add the egg and vanilla, and continue beating until smooth.
Add the whole-wheat flour, ground hazelnuts, baking powder, and salt. Mix just until a dough forms without kneading. Wrap and chill in the refrigerator for 45 minutes.
Pinch off small pieces of dough and arrange them on a baking pan. Press each one gently with your palm.
Bake in a preheated oven for 15 minutes, until the edges are lightly golden. Let the cookies cool on the pan.
Do not overwork the dough, or the cookies will turn out hard instead of crumbly. Allergens: contains wheat (gluten), milk and dairy, egg, and tree nuts (hazelnuts).
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