Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.

In a large bowl cream together the soft butter and SumSweet+ granular with an electric mixer until light inf fluffy.

Add in the almond flour and mix until the dough just comes together.

Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.

Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.

Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 16-18 minutes or until just golden.

Allow to cool slightly before transferring to a cooling rack.

Once cool the cookies can be stored in an air tight container for up to 3 days.