Ingredients:

• 200 g    Unsalted Butter, soft
•   25 g    Splenda granulated Sweetener
•   75 g    Almonds, ground
•   50 g    Almonds, finely chopped
• ¼ tsp    Vanilla Extract
•  200 g    Flour, sifted
•        1    Egg Yolk
• 1 cup    Turbinado Sugar, quantity as needed

Directions:

Mix together the butter, Splenda, all the almonds and vanilla extract.
Add the sifted flour and knead until thoroughly mixed.
Roll into 1½ inch diameter cylinders.
Wrap in plastic wrap and refrigerate for 2 hours.
When the dough is cold brush with the egg yolk and roll in the Turbinado sugar.
With a sharp knife cut cylinder into ¼ inch thick slices.
Place on a cookie sheet covered with parchment paper.
Bake the cookies for 10-15 minutes at 375°F until golden brown.