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# Preparing the dough Whisk the softened butter with the Xylitol until the mix lightens visibly. Scrape out the vanilla pulp and add it to the mix. Alternatively, add about 2 tsp of vanilla extract. Add the egg yolk, salt, almond flour and carob flour. You will get a crumbly dough. Bring it together with your hands and form a roll. Wrap in cling film and chill for about 2 hours. # Baking the cookies Form balls with a diameter of about 1 in or 2.5 cm. Whisk the egg white until it's starts to bubble. Roll the dough balls in the egg white, then coat with chopped almonds. Using the back of a wooden cooking spoon, make an indentation. Fill the indentation with about 1/4 tsp of jam. Bake for about 15 minutes.
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