|80 g||ground almonds|
|80 g||protein powder (vanilla flavor)|
|1 tsp||lemon juice|
|2 tsp||carob powder|
|2 tbsp||vanilla sugar|
Preheat oven to 170°C/335°F. In a standing mixer, beat together ground almonds, protein powder, egg yolk, Splenda, lemon juice, butter, and carob powder for approx. 2 – 3 min. until dough has a crumbly texture.
Knead dough to a ball and then form crescent shaped cookies. Place on a lined baking sheet and bake in a preheated oven at 170°C/335°F for approx. 8 – 10 min.