Vanilla Wafers

If you visit the South you'll discover that the world's greatest treat is banana pudding.  Properly made it is cold, smooth, sweet with hints of crispy vanilla wafers.  It's also a huge carb and sugar fest that should be avoided like the plague by bariatric patients,  It's been 5 years since I ate any - and I REALLY wanted some, making it imperative that I remove the sugar.  Jell-0 gives me sugar-free pudding, but nature refuses to make sugar-free bananas so I'll let them slide..  That means I have to see what I can do with those crispy little flavor bombs called Vanilla Wafers.  

They weren't pretty, but they were sweet and crispy and they hit the spot when I buried them in creamy vanilla pudding with slices of ripe banana

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup granulated Splenda
• 1 large egg, at room temperature
• 2 tablespoons pure vanilla extract
• 1 cup almond flour
• 1/4 cup all purpose flour
• 3/4 teaspoon baking powder
• Pinch of fine salt

Using a stand mixer, cream the butter and Splenda on medium speed until fluffy, about 2 minutes. 
Scrape down the bowl and add the egg and vanilla and mix until smooth, about 2 minutes. 

In a separate bowl, combine the almond flour, baking powder and salt. 
Add the dry mixture to the butter mixture. 
Reduce the mixer speed to low and mix until just combined, about 30 seconds. 

At this point if the dough feels warm, refrigerate it until chilled, about 15 minutes. 
When the dough feels cool to the touch, scoop out teaspoon-size balls and drop them on the prepared baking sheets. 

The dough should yield about 4 dozen balls. 

Bake at 350 F until golden on the top shelf in your oven, 12 to 15 minutes. 

Let cool.

Cook's Notes: 
Be sure your almond flour is VERY fine.  I run mine through the food processor to get the finest possible texture - particularly if I have almond MEAL in the pantry..
I returned mine to the oven after I turned it off to allow them to get very crispy as the oven cooled,

--dave---
The Bariatric Food Dude