• 120g soft room temperature butter  
• 100g Natvia Synbiotic Sweetener (UK) / Natvia Gut Activated Sweetener (AU)
• 1 egg
• 1 tsp almond extract (use vanilla if you don't like almond) 
• 3.5 cups flour
• 3/4cup almond flour
• 1 pinch salt 

1. Mix flour, almond flour and salt in a bowl and set aside. 
2. Combine the butter and sweetener in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium speed for about 1 minute, until fluffy and well-combined. 
3. Add the egg and almond extract, mixing until combined and forming a paste-like texture. 
4. Dough must be soft and sticky. Take a walnut-sized ball of dough and roll it into a finger shape. Press in the middle and all some likes with a toothpick to create a realistic effect. 
5. Bake at 180°C for 10 minutes or until lightly golden. 
6. Once the disk is cooled, add some mashed raspberries to the top of the filter to create a nail effect. Enjoy!

Prep time: 15 minutes (mixing, shaping, and prepping the dough)
Cooking time: 10 minutes (baking)
Total time: 25 minutes
Servings: Makes approximately 20–24 cookies (depending on size of walnut-sized dough balls)