Keto Glazed Anise Holiday Cookies

• Produce

  • 1 tbsp Lemon, fresh zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3/4 cup Coconut butter

• Baking & Spices

  • 4 cups Almond flour
  • 1 tsp Anise seed, ground
  • 2 tsp Baking powder, gluten free
  • 1/4 tsp Black pepper, freshly ground
  • 3 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg and ground cloves, ground

• Nuts & Seeds

  • 9/16 cup Almonds, toasted flaked

• Dairy

  • 1/4 cup Butter

• Other

  • 1 cup Sukrin gold or erythritol or swerve (160 g/ 5.6 oz

Found on ketodietapp.com

Description

Directions

• 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 ½-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.

Nutrition