Ingredients

The following ingredients have 10 Servings
  • 40 g / 1/3 cup coconut flour
  • 80 g / 2/3 cup plus 2 tablespoons almond flour (NOT ground almonds!)
  • 40 g / 1/4 cup Sukrin Gold (or sweetener of choice)
  • 120 g butter (softened)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/4 tsp baking powder
  • 30 g / 1/4 cup coconut butter
  • 1 tbsp powdered erythritol
  • 2 tbsp cream or milk
  • splash of vanilla extract

Instruction

  • Preheat your oven to 180 Celsius.
  • Mix all the dry ingredients, then add the butter and combine with a stick mixer or a food processor until you have a smooth dough.
  • Divide into 2 balls and roll out between two sheets of non-stick baking paper.
  • Place the dough in the freezer for 15 minutes. This is an essential step!!
  • Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
  • Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
  • Bake your first batch for 5-6 minutes until the edges are just beginning to brown.
  • Let cool completely before glazing. The cookies are very crumbly when hot, but once they are cool they will be crispy and hardened.
  • For the glaze, combine all ingredients in a pot over low heat, stirring continuously. You could also do this in a microwave.
  • Once it is liquid, brush over the cooled cookies.