# What you'll need:
→ Dry Ingredients
01 - 2 cups blanched almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup powdered erythritol or keto sweetener
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon almond extract
→ Decoration
10 - 20 whole blanched almonds
11 - 1–2 tablespoons sugar-free strawberry or raspberry jam, optional
# Method:
01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together almond flour, coconut flour, powdered erythritol, baking powder, and sea salt until well blended.
03 - Using an electric mixer or whisk in a separate large bowl, blend softened butter with the egg, vanilla extract, and almond extract until smooth.
04 - Gradually incorporate the dry mixture into the wet ingredients, mixing until a soft dough forms.
05 - Portion approximately 1 tablespoon of dough per cookie. Roll each portion into a finger shape, using your fingers or a knife to create knuckle indentations.
06 - Press a whole blanched almond firmly into one end of each shaped cookie to represent a fingernail.
07 - Lightly brush sugar-free jam at the base of the almond for a bloody effect if desired.
08 - Place shaped cookies on the prepared baking sheet, spacing them slightly apart. Bake for 16–18 minutes until edges turn golden.
09 - Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
