Preheat the oven 180ºC. Line a baking tray with baking paper.

Use an electric mixer to beat together the butter and Stevia/Natvia, until it’s fluffy and light in colour. Beat in the vanilla extract (if you don’t have salted butter, add a pinch of salt).

Beat in the almond meal, half a cup at a time. The dough should stick when pressed together.

Scoop rounded tablespoonfuls of the dough onto the prepared tray.

Flatten each cookie with the back of a spoon to about half-1cm thick (you can make them as thick or thin as you like, they will be crispier if thinner).

Bake for 12 minutes, or until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden a little as they cool).