Keto Glazed Anise Holiday Cookies

Ingredients

• 4 cups almond flour (400 g/ 14.1 oz)
• 1 cup Sukrin Gold or Erythritol or Swerve (160 g/ 5.6 oz)
• 2 tsp ground cinnamon
• 1 tsp ground anise seed or 2 tsp whole anise seed
• ¹/₂ tsp each ground nutmeg and ground cloves
• ¹/₄ tsp freshly ground black pepper
• 2 tsp gluten-free baking powder (you can make your own)
• 1 tbsp fresh lemon zest, organic (orange zest will work too)
• 2 large eggs
• ¹/₄ cup butter, ghee or virgin coconut oil, melted (57 g/ 2 oz)
• ³/₄ cup coconut butter (187 g/ 6.6 oz) - you can make your own
• 1 tsp ground cinnamon or ¹/₄ - ¹/₂ tsp ground anise seed
• ¹/₂ cup + 1 tbsp toasted flaked almonds (50 g/ 1.8 oz)
• Optional: 20-30 drops liquid stevia (NuNaturals or SweetLeaf)

Instructions

1. Preheat the oven to 160 °C/ 320 °F. Mix all the dry ingredients in a bowl and add freshly grated lemon zest.
2. Add the eggs, melted ghee (or coconut oil) and mix until well combined.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 (per cookie)