Instructions

1. Place your cinnamon stick (and anise) into a cup. Add your boiling water and let it sit until it is room temperature.
2. Place your butter, almond flour, baking powder and xanthan gum in a mixing bowl.
3. 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.
4. 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.
5. Use your hands to knead the almond flour into a smooth dough. Wrap in seran/cling wrap and refrigerate for 30 minutes.
6. 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.
7. Take off the cling wrap and cut the log into pieces. It should make roughly 20 cookies.
8. Place on a cookie sheet lined with parchment paper and bake for 10-12 minutes at 350°F / 175°C
9. While the cookies bake, whisk together the sugar substitute and cinnamon.
10. Once the cookies come out of the oven, sprinkle with the cinnamon sugar and let cool.