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# Baking the cookies Scrape out the vanilla pulp. Add the vanilla pulp, salt and xylitol to the cream and whisk it all together. Mix the dry ingredients: almond flour, ground almonds, gluten and baking powder. Add the dry ingredients, the softened butter and the egg yolks to the cream and mix until well combined. Draw circles with a diameter of about 6 cm or 2 3/8 in on a sheet of parchment paper. Flip the parchment paper over and put it on a baking tray. Fill a piping bag with some dough and pipe dots to form a circle following the lines you drew on the reverse of the parchment paper. Bake in the oven for about 11 minutes or until the cookies start to brown. Let cool completely and chill in the fridge. # Decorating the cookies Once cold, flip the cookies carefully using a spatula. Melt the chocolate with the coconut oil and carefully brush it on the cookies. Let dry completely and flip over once more. Melt the remaining chocolate and sprinkle it on the cookies. Let dry and enjoy.
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