How to Make Brown-Butter Cookies

Ingredients

• ½ cup (115 g) unsalted butter
• 1 cup (100 g) blanched almond flour
• ½ cup (40 g) fine psyllium fiber
• 1½ tsp (6 g) aluminum-free baking powder
• 1 lemon, zested
• ½ cup (105 g) LAKANTO or erythritol
• 1 egg, whisked until foamy
• 15 pecan halves

1. Preheat the oven to 350°F (177°C). Line a cookie sheet with parchment paper.
2. In a small saucepan, heat the butter on medium heat and cook until brown bits start to form at the bottom of the pan, about 8 minutes. Remove from the heat and let cool.
3. While the butter is cooling, mix the almond flour, psyllium fiber, baking powder and lemon zest in a large food processor.
4. When the butter is cool but still liquid, add the sweetener and stir until dissolved.
5. With the food processor running, add the butter to the flour mixture. Then add the egg in a slow and steady stream. A dough should form and come together in a ball.
6. Scoop 1 tablespoon (14 g) of dough out of the food processor, form it into a ball, then flatten it onto the parchment paper. Place a pecan half on each cookie. The dough should form 15 cookies.
7. Bake the cookies for about 10 minutes, until they are golden on top. Let them cool before removing from the parchment paper.