These keto cookies are inspired by one of my favourite Italian recipes. Traditional Italian anisette cookies are sweet with a distinct flavour and a soft cake-like texture.
My low-carb version is slightly sweet, crunchy, and has a pleasant anise flavour that is not overpowering. I also added some ground cinnamon, nutmeg and cloves. Just like most of my keto cookies, they are easy to make and can be prepared months in advance. These cookies are the perfect treat for the holiday season and any special occasion!
Nutritional values (per cookie)
|of which Saturated||5.4||grams|
|Magnesium||56||mg (13% RDA)|
|Potassium||167||mg (8% EMR)|
Macronutrient ratio: Calories from carbs (7%), protein (12%), fat (82%)
Ingredients (makes 26 cookies)
Glaze & topping:
- 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.
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