3 Cups Blanched Almond Flour (Finley Ground)
1 Tablespoon Coconut Flour
2 Tablespoons Ground Cinnamon
3 Teaspoons Ground Ginger
¾ Teaspoon Ground Cloves
¾ Teaspoon Nutmeg
1 Teaspoon Gluten Free Baking Powder
1 Pinch Himalayan Pink Salt
Cream together the 1 stick of softened butter with the ½ cup brown and ¼ cup powdered swerve together for about 1-2 min until fluffy. I used my Kitchen-Aid stand mixer with the whisk attachment for this.
Next add the 2 large eggs and 3 teaspoons Vanilla to the butter Swerve mixture. Once well incorporated, start adding in the sifted dry ingredients. Before you start this, switch to the flat beater on the Kitchen Aid mixer. If you are doing the mixing by hand switch from a wire whisk to a rubber scraper spatula. Add about a cup of the dry mixture at a time until soft dough forms. Form Dough into a flattened disc, wrap is plastic and refrigerate for at least 30 min.