A yummy treat enjoyed by Mexicans during weddings, Christmas and quinceañeras! The cookies themselves are unsweetened (they are dipped in sugar substitute) but have a slight cinnamon taste because you flavour it with hot cinnamon water. YUM.
So usually anise is added to the hot water as well however, I made a dorky move and forgot to crush the seeds so it added absolutely no flavour and was all cinnamon. STILL YUMMY THOUGH. You can add a bag of anise tea or 2 tsp crushed anise seeds to the water if desired.
What you’ll need:
Place your cinnamon stick (and anise) into a cup. Add your boiling water and let it sit until it is room temperature.
Place your butter, almond flour, baking powder and xanthan gum in a mixing bowl.
Use a hand mixer (or do it by hand) to mix the butter and almond flour until it becomes a coarse, soft graham cracker type mix.
Slowly pour in 1/4 cup (60ml) of the cool cinnamon/anise water into the dough. Make sure it is cool otherwise it will melt the butter.
Use your hands to knead the almond flour into a smooth dough. Wrap in seran/cling wrap and refrigerate for 30 minutes.
Take out the dough and keep it in the seran/cling wrap while you use your hands to roll it into a long log shape.
Take off the cling wrap and cut the log into pieces. It should make roughly 20 cookies.
Place on a cookie sheet lined with parchment paper and bake for 10-12 minutes at 350°F / 175°C
While the cookies bake, whisk together the sugar substitute and cinnamon.
Once the cookies come out of the oven, sprinkle with the cinnamon sugar and let cool.
This makes roughly 20 cookies.
Nutritional Information per cookie:
NET CARBS: 1.2