Sugar-Free, Gluten-Free Almond Cookies

These turned out  tasting like a cross between a Sandies shortbread cookie, a scone, and a biscotti. I'm fine with this combination.

Ingredients:

1/4 cup	Butter, softened
1/4 cup + 2 tbs	Splenda or Stevia
1	Whole egg
1/2 tsp	Vanilla extract
1/2 tsp	Almond extract
1/2 cup	Soy Flour
1/2 cup	Ground slivered almonds
1/4 tsp	Baking powder
1/8 tsp	Salt

Directions:

Crush slivered almonds until they are slightly ground up, but not powder.

Add ingredients together in a mixing bowl. Whip together thoroughly.

Transfer dough to a sheet of parchment or wax paper.

Make a cookie dough log about 1& 1/2 inch in diameter.

Let the cookie dough log chill in the refrigerator for about 30 minutes.

Grease a cookie sheet or prepare another piece of parchment paper.

Preheat oven to 375 ºF or 191ºC.

When the dough has chilled, slice 1/2 inch cookies off of the dough log. Place on the cookie sheet.

Bake for 8-13 minutes until just slightly brown.