Put the butter and erythritol in a bowl. Stir until creamy.
100 g butter, 50 g erythritol
Beat the egg and add it. Add the vanilla extract to the batter.
1 egg, 1 teaspoon vanilla extract
Mix the almond flour and salt in a second bowl.
200 g almond flour, 1 pinch salt
Add the almond flour and salt to the bowl with the butter. Knead the dough with your hands.
Wrap it in foil and leave it to rest in the fridge for 30 minutes.
Roll out the dough. 0.5 cm is perfect. Prick the cookies and place them on a baking tray lined with baking paper. Bake the cookies for 10 minutes at 175° top/bottom heat.