I don’t bake often, but a couple things I’ve figured out in adapting recipes to be lower carb—if you have no objections to it (and many folks do), Splenda will react differently in recipes like almond flour pancakes or “sugar” cookies. Both my Walnut cake and my Zucchini bread, made with hazelnut flour and almond flour, respectively, benefit by adding two beaten egg whites to the recipe----makes them more cake-like…
From my reading–there are other additives that may be worth experimenting with: Arrowroot as a basic thickener…pureed plum…agave something or other that my daughter likes but I have not tried…ricotta or cream cheese—I like the possibilities of these last two…
I look forward to trying out the shortbreads though, @Mao!..