Almond Flour Chocolate Mint Sables

I wanted to try a 'lower carb' version of my recent Chocolate Sables, so I made an almond flour version.

Ingredients:

• 1 cup butter, softened 
• 1 cup powdered sugar 
• 1 egg
• 1 teaspoon vanilla extract (no vanilla needed for mint version)
  
• 2 cups almond flour (about 8 ounces)
• 1/3 cup unsweetened cocoa 
• 1/2 teaspoon kosher salt 
• 3 ounces Andes Candies pieces, finely chopped (or 3 more ounces semi-sweet chocolate)
• 1 ounce semi-sweet chocolate chips, finely chopped
  (or 1 more ounce Andes Candies pieces, if you have them...)
      

Instructions:

1. Beat together butter and sugar in a stand mixer on medium speed until creamy.
2. Beat in egg (and vanilla, if not making mint version)
3. In another bowl, mix together almond flour, cocoa, and salt. 
4. Gradually add flour mix to butter mix, beating in each addition at low speed until combined. (The dough will be very loose and sticky.)
5. Stir in the finely chopped chocolate pieces into the dough.
6. Divide dough in half; shape each half into an 8-inch-long log. Wrap each log tightly in plastic wrap, and freeze until firm, at least 30 minutes or perhaps overnight.
7. Preheat oven to 350°F. Cut dough into 1/4-inch-thick slices, and place 2 inches apart on parchment or Silpat covered baking sheets.
   (These spread a lot, so keep them 2 inches apart.)
8. Bake in preheated oven until edges are lightly crusted, 11 to 13 minutes. 
9. Cool on pan for 5 minutes; remove cookies to wire racks, and cool completely, about 20 minutes.

Carole's Notes:

We liked these! They are crisp and chocolate-minty.

The recipe is lightly adapted from
https://www.southernliving.com/recipes/dark-chocolate-sables-recipe
and
https://carolelikesroundfood.blogspot.com/2019/12/chocolate-sables.html