Ingredients
• 2 cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp sea salt
• 6 tbsp cold butter or refined coconut oil, cubed
• ⅓ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1 large egg
• 1½ tsp pure vanilla extract
• ½ tsp almond extract (optional—adds classic bakery depth)
Icing (optional, no-drip royal-style):
• ¾ cup powdered monk fruit–erythritol blend
• 1–2 tbsp unsweetened almond milk or lemon juice
• Natural food coloring (optional)
Instructions
- Chill dough (crucial!): Whisk dry ingredients. Cut in cold butter until crumbly. Mix in egg, vanilla, and almond extract until dough forms. Divide in half, flatten into disks, wrap in parchment, and chill 1 hour (or freeze 30 min)—this prevents sticking and spreading.
- Preheat oven to 325°F (165°C). Line sheets with parchment.
- Roll one disk between two sheets of parchment to ¼-inch thickness. Peel top sheet, cut shapes with floured cookie cutters. Transfer to sheet with a thin spatula.
- Re-roll scraps once (overworking toughens). Chill cut cookies 10 min before baking—keeps shapes sharp.
- Bake 10–12 min until edges are just golden. Cool 5 min on tray, then transfer.
- Icing: Whisk powdered sweetener with 1 tbsp liquid; add more drop by drop until thick but pipeable. Flood or pipe as desired. Let set 1–2 hrs.
PREP TIME & NUTRITION :
Prep Time: 20 min (+1 hr chill) | Cook Time: 11 min/batch | Total Time: 1 hr 35 min | Servings: ~24 (2.5-inch cookies)
Calories: 65 | Net Carbs: 1g | Fats: 5g | Protein: 2g
💡 Memory note: Like your love of Cinnamon-Sugar Crescent Roll Pizza and creative dough-based desserts, these offer playful, hands-on baking with clean, satisfying results—ideal for festive gifting or themed fun!