Using electric mixer on low speed, cream butter and Splenda. Blend in vanilla, almond extract, and cold water. Add ground almonds and Carbolite. Blend until dough is thoroughly mixed. Scrape beaters into bowl. Dough will be dense. Use a 1-teaspooon measuring spoon to scoop up one rounded teaspoon of dough at a time.

Roll dough into a ball between palms of hands. Place ball on ungreased cookie sheet. Press the tines of a fork onto cookie ball to flatten it. Cookies do not expand when baked, so you can place them 1/4-inch apart on the cookie sheet. You'll probably need two cookie sheets. When sheet is full, bake at 350-degrees for 10-12 minutes, until edges of cookies are browned. Do not overbake.

Note: You can roll out this dough and use cookie cutters for any shape you like. The cookies will hold their shape perfectly as they bake. If desired, top cookies with an almond sliver or a sprinkle of Splenda before baking.