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# Preparing the dough Mix the almond flour, coconut flour, carob flour and powdered erythritol. Add the softened butter and egg and knead to a smooth dough. Wrap in cling film and rest for at least 2 hours in the fridge. You can also leave it in the fridge overnight. # Preparing the filling In a pot, mix the cream and powdered erythritol. Scrape out the vanilla pulp and add both the pulp and the bean to the mix. Bring to a boil, then remove from the heat. Remove the vanilla bean. Stir in the ground poppy seeds and transfer to a bowl. Let cool, then chill in the fridge together with the dough. # Forming the cookie roll Remove a portion of the dough from the fridge and put it between two layers of cling film. Roll it into a rectangular shape about 1/4 in (7 mm) thick and 4 in (10 cm) wide. Do the same with the remaining dough. Remove the top layer of cling film and cover the rectangles with the poppy seed filling. Leaving a border of about 1/2 in (1.25 cm) all the way around. Like this the filling does not spill out when rolling the dough. Using the cling film, carefully roll the rectangles. Wrap the rolls in cling film and chill them in the fridge for at least 2 hours. Alternatively, chill in the freezer for about half an hour. # Baking the cookies Take a roll from the fridge/freezer and cut into slices about 3/8 in (1 cm) thick. Line a baking tray with parchment paper and lay the cookies on it. Do the same with the remaining rolls. Bake for about 12 minutes. The cookies are done when the edges start to brown. Let cool completely before removing from the tray.
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