Ingredients

The following ingredients have 4 Servings
  • 1/4 cup / 55g / 2 oz cream cheese (full fat)
  • 1/4 cup / 55g / 2 oz butter (unsalted, softened)
  • 5 tbsp powdered erythritol ((6 tbsp if you like a sweet cookie))
  • 1 egg (medium)
  • 2 cup / 200g almond flour (use 2 tablespoons less for super-fine almond flour)
  • 4 tbsp lemon juice ((circa 1 large lemon))
  • zest of 1 lemon
  • 1/4 cup / 30g powdered erythritol
  • 1.5 tbsp lemon juice
  • lemon zest, to taste

Instruction

  • Cream the butter, cream cheese, 4 tbsp lemon juice and lemon zest together with the powdered erythritol until smooth. Use a food processor or an electric mixer.
  • Add the egg and mix until well-combined. Last, add the almond flour and mix.
  • The dough is fairly soft at this stage. Wrap it in cling film and place either in the fridge for 20 - 30 minutes or in the freezer for about 10 minutes.
  • Pre-heat the oven to 180 Celsius / 356 Fahrenheit.
  • Line a baking tray with parchment paper. Form 12 cookie dough balls and place them on the tray, flattening them slightly with your hand.
  • Bake for 15 minutes or until lightly browned at the bottom (and ever so slightly browned on top).
  • Remove from the oven and let cool completely.
  • Stir together the lemon juice, powdered erythritol and lemon zest for the glaze and spread over the cooled cookies.