2 cup almond flour
1/4 lb butter; softened (1 stick)
1/2 cup Splenda, bulk
2 Tbs brown sugar twin
2 tsp water
1 tsp vanilla extract
1 1/2 tsp ginger, ground
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves, ground
1/2 tsp salt


Preheat oven to 300°F.
Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart.
Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.