Argentina's buttery mantecaditos cookie is made here with whole wheat flour and ground hazelnuts, sweetened with a sugar substitute instead of sugar. Keeping its melt-in-the-mouth texture, this version is a good option for a diabetic-friendly holiday cookie.
Beat the room-temperature butter and sugar substitute together until soft and airy.
Add the egg and vanilla and continue beating until smooth.
Add the whole wheat flour, ground hazelnuts, baking powder and salt and bring together into a dough without kneading. Wrap and chill for 45 minutes.
Pinch off small balls of dough, arrange them on a baking tray and gently flatten each with your palm.
Bake in a preheated oven for 15 minutes until the edges turn lightly golden, then let them cool on the tray.
Do not overwork the dough, or the cookies turn firm instead of crumbly. Allergens: contains wheat (gluten), milk and dairy, egg and tree nuts (hazelnut).
Using almonds instead of hazelnuts gives a lighter texture; in that case I would shorten the baking time by 2 minutes, as almonds brown faster.
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