Classic Italian Christmas Cookies

Classic Italian Christmas Cookies
Classic Italian Christmas Cookies

Classic Italian Christmas Cookies

Recipes   Gluten Free     Sweets    


  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup Swerve, Granular
  • 1 large egg
  • 1 tsp anise extract (or vanilla, if you prefer)
  • 1/4 cup Swerve, Confectioners
  • 2 tbsp coconut milk (or Half and Half)
  • 1/4 tsp vanilla extract
  • Holiday sprinkles (optional)


  1. Preheat oven to 325F and line a large baking sheet with a silicone liner or parchment paper.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  3. In a large bowl, beat the butter with the Swerve until well combined. Beat in the egg and anise extract. Then beat in the almond flour mixture until the dough comes together.
  4. Roll the dough into 1 inch balls and place 1 inch apart on the prepared baking sheet. You will get 24 to 28 balls. Press the balls down with the palm of your hand to about 1/2 inch thick.
  5. Bake about 12 minutes, until just barely beginning to firm up. Remove and let cool on the pan.
  1. In a medium bowl, whisk together the Swerve, coconut milk, and vanilla extract. Dip the top of the cookies into the glaze and set back on the pan. Sprinkle as desired.

Makes 24 cookies.

Classic Italian Christmas Cookies
Nutrition Facts

Serving Size 2 cookies

Servings 12

Calories 160
Total Fat 15g
Total Saturated Fat 6g
Cholesterol 35mg
Sodium 100mg
Total Carbs 16g
Dietary Fiber 3g
Sugars 1g
Swerve 11g
Protein 4g
Net Carbs: 2g
Classic Italian Christmas Cookies


  • teresinha


  • Amanda

    For the cookies, can you replace the Swerve granular with the swerve confectioners? (all out of granular)

    • Swerve

      Hey Amanda! Yes, you can use Confectioner's instead. Your cookie might be a bit softer, but it will still be delicious!

  • Sally lagrandeur

    Can I add some walnuts or pecans to make them more like Russian tea cakes!

    • Swerve

      Hi Sally! That sounds like a delicious addition!

  • Ruth Goetz

    What could I use instead of the egg, for those who have an egg intolerance?

    • Swerve

      Hi Ruth! Thank you for your question. You can make a "flax egg" by mixing 3 T warm water with 1 T ground flax seeds. You can also try whisking together 2 T water, 1 tsp oil, and 2 tsps baking powder. Or you can use 1/2 banana. Hope this helps & happy baking!

  • Di

    Can't find Swerve anywhere in my town. Is there something else I can use in it's place ? I have stevia sweetner, but seems to make the cookies dry and an aftertaste. I'm new to baking with sugar substitutes so it is a learning experience!

    • Swerve

      Hi Di! Have you visited our store locator? You can type in your zip code and find the nearest retailer to you: You can also buy Swerve on Amazon if you can't find it locally :)

  • Lilly

    How long does it take the glass to set?

    • Swerve

      Hi Lilly, it will take about an hour - more or less depending on how much glaze is added.

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