把可可粉，赤藓糖醇，香草精，植物油放进大碗里搅匀。 打入一个全蛋，一直搅拌至混合均匀。 Mix the cacao powder, erythritol, vanilla extract, and vegetable oil in a large bowl.Add the egg and whisk until the ingredients have combined fully.
在另一个碗中，放入杏仁粉和泡打粉，加一小撮盐，混合均匀。 In a separate bowl, mix the almond flour and baking powder.Add a pinch of salt.
将杏仁粉混合物倒入可可粉混合物中，用手将二者搅拌均匀。反复揉捏直至面团有点粘但很结实。这个期间可以将烤箱预热180 °C。 Add the flour mixture to the liquid chocolate mixture and start to combine both with your hands.Knead until you get a slightly sticky but firm dough.At this point, preheat your oven to 350°F/180°C.
把面团放在烘焙纸上，再在表面盖上一层烘焙纸。把面团擀直至大概5毫米厚。这样可以防止面团粘到擀面杖上。（把整个面团分成2-3部分再擀或许会更容易。） 如果面团太粘，非常难擀，不用担心，这是这个食谱的正常现象。你可以用保鲜膜将面团包住，放冰箱冷藏1-2小时。这样可以使面团擀起来更容易。 Place the dough between two sheets of parchment paper and roll it out until it's approx. 5mm or 0.2" thick. (It may be easier to split the dough into two or three parts to do this.) If the dough is still too sticky and you can't roll it out properly don't worry, that's quite normal for this recipe. The two sheets of parchment paper prevent the dough from sticking to the rolling pin, but you can also wrap the dough in plastic wrap and chill it in the fridge for at least 1-2 hours for easier rolling of the dough.
用直径5cm的圆形饼干切模切出薄片，排列好放在垫有烘焙纸放在烤箱托盘上。烤箱烤6-7分钟。然后拿出来室温冷却。 Cut out the cookies using a 2" (5cm) circle-shaped cookie cutter.Place the cookies on a baking tray lined with parchment paper and bake in the preheated oven for approx. 6-7 minutes.ake the cookies out of the oven and let them cool down.
冷却饼干的时候，把软化好的黄油，粉状的赤藓糖醇，泡打粉，香草荚里的香草籽放在大碗中一起搅拌，直至黄油变得发白，起绒。 While the cookies are cooling down, add the softened butter, powdered erythritol, vanilla extract and inside of the vanilla pod into a large bowl and beat the butter until pale and fluffy.
一片饼干片上放15ml香草夹心，然后取另一片饼干片盖上去。（请确保做这一步时饼干是晾凉的。） Place approx. 1 tbsp of the vanilla buttercream on one of the chocolate cookies and press another equally sized chocolate cookie on top. (Make sure the cookies are cold when you do this.)
把组装好的奥利奥饼干放冰箱里冷藏至少1小时，取出即可享用！ 装入保鲜膜或密封容器中放冷藏室里，可储存1星期左右。 Chill the cookies in the fridge for at least 1 hour before enjoying these little treats! Store covered with plastic wrap or in an air-tight container in your fridge for up to 1 week.