2 1/2 cups almond flour
1/4 cup Splenda® granular 8 ounces soft butter
1 egg
4 tsp lemon extract
1 1/2 tsp xanthan gum
1 1/2 tsp baking powder
2/4 tsp salt
3/4 cup lemon zest

Cream the almond flour, Splenda, and butter.
Stir in egg and lemon extract. Add xanthan gum, baking powder,
salt, and lemon zest. (You can also sub orange extract and zest for the lemon.)
Drop by teaspoons onto an ungreased sheet

Bake at 350F for 12-15 minutes. Store airtight to retain chewiness.