• Cooking Time: 18
• Servings: 12
• Preparation Time: 10
• 1 cup all purpose flour
• 1/2 cup ground almonds
• 1 teaspoon baking powder
• 1 pinch of salt
• 1 cup coarse brown sugar
• 1/2 cup birch sugar
• 25g butter, melted
• 1/4 cup yogurt (plain, unsweetened)
• 2 tablespoons of sparkling water
• Aroma to taste (e.g. bitter almond aroma, gingerbread, cinnamon, vanilla etc.)

1. In a medium bowl, mix flour, almonds, baking powder and salt with a whisk. Set aside.
2. In another medium bowl, mix sugars, butter, yogurt, water and aroma thoroughly.
3. Add dry ingredients to wet ingredients and just combine with a wooden spoon or a spatula until no dry streaks of flour remain. Do not overmix.
4. Shape into piles with 2 teaspoons (or a cookie scoop) and spread on a baking sheet about 4 cm apart.
5. Decorate with an almond.
6. Bake at 150 °C (300 °F) for about 18-20 minutes.
7. After baking time, leave on the baking sheet for 5 minutes, then transfer to a wire rack and let cool down completely.

No eggs, very little butter, 1/3rd of sugar replaced with low calorie alternative