Hazelnut Shortbread

Preheat oven 325F. Grind hazelnuts to fine meal. Beat butter until fluffy. Add Splenda, beating well, then egg, and beat. Add salt, baking powder and half hazelnuts. Beat well, add remaining nuts, and beat. Add whey powder and mix well. (Should have soft, sticky dough). Line a cookie sheet (11 1/2 x 15 1/2) with parchment and turn dough onto parchment. Use spatula and smooth dough into even layer, about 1/4" thick. Bake 25-30 min until golden. Score immediately - if you wait until cookies cool, they will crumble.

67 carbs (43 NET carbs). Makes 77 cookies @ .6 carbs.

These are the BEST! You can use ground pecans instead of hazelnuts. Orig. recipe called for 2 T water, which I didn't need, and I added cinnamon ( love cinnamon flavor). If dough is hard to spread, you can put another piece of parchment on top and press to spread the dough, but I found that more difficult.