Keto Glazed Anise Holiday Cookies
- 4 cups almond flour (400 g/ 14.1 oz)
- 1 cup erythritol (400 g/ 14.1 oz)
- 2 teaspoons ground cinnamon
- 1 teaspoon anise seed (400 g/ 14.1 oz)
- 1/2 teaspoon ground nutmeg (400 g/ 14.1 oz)
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons gluten-free baking powder (400 g/ 14.1 oz)
- 1 tablespoon lemon zest (400 g/ 14.1 oz)
- 2 large eggs
- 1/4 cup butter (400 g/ 14.1 oz)
- 3/4 cup coconut butter (400 g/ 14.1 oz)
- 1 teaspoon ground cinnamon (400 g/ 14.1 oz)
- 1/2 cup sliced almonds (400 g/ 14.1 oz)
- 30 drops liquid stevia (400 g/ 14.1 oz)
- Preheat the oven to 160 °C/ 320 °F.
- Mix all the dry ingredients in a bowl and add freshly grated lemon zest.
- Add the eggs, melted ghee (or coconut oil) and mix until well combined.
- Using your hands, make 26 cookie dough balls and place on a baking sheet lined with parchment paper.
- Using the back of a glass, flatten each piece until about 1/2-inch (1 cm) thick.
- Twist the glass to release the cookies without breaking them.
- You can use a fork to flatten the cookies instead of the glass.
- Place in the oven and bake for 12-15 minutes or until lightly browned.
- Set aside on a rack until completely cooled.
- Meanwhile, prepare the glaze.
- To soften the coconut butter, place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water.
- Bring to a boil over a medium heat and let it melt.
- Alternatively, microwave for 15-20 seconds.
- Add cinnamon (or ground anise) and mix well.
- When the cookies are cooled, spoon the glaze on top of each (1 heaping teaspoon per cookie) and add a sprinkle of toasted flaked almonds.
- Let the glaze solidify for a few minutes.
- Store in a cookie jar for up to a week or freeze for up to 3 months.
Originally posted 2019-02-20 17:30:00.