Classic Italian Christmas Cookies
- 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)
- Preheat oven to 325F and line a large baking sheet with a silicone liner or parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- 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.
- 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.
- Bake about 12 minutes, until just barely beginning to firm up. Remove and let cool on the pan.
- 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.
Serving Size 2
|Total Fat 15g|
|Total Saturated Fat|
|Total Carbs 16g|
*Percent Daily Values are based on a 2,000 calorie diet.
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