Keto "Marzipan" Cookies (Extremely Low Carb, Gluten & Sugar Free)

Tasty & Attractive Marzipan Cookies

Ingredients:

1/4 cup (half stick) butter

2 cups almond flour

1 cup Lakanto Golden Sweetener

1/4 teaspoon pink Himalayan or sea salt

1 egg

1 1/2 teaspoons pure almond extract

29 whole blanched almonds (or 58 almond slivers)**

parchment paper

1 inch cookie scoop 

Method:

Preheat oven to 350*. Line two cookie sheets with parchment paper. 

Melt the butter and set aside. In a large bowl, whisk together the flour, sweetener and salt. Whisk together the melted butter, egg and almond extract. Make a well in the center of the dry ingredients. Add the liquid ingredients and mix with an electric mixer just until all of the ingredients are combined and a dough forms.

Use a 1 inch cookie scoop to measure portions of dough onto the parchment paper. (If you do not have a cookie scoop, use a tablespoon of dough.) Flatten each cookie to a diameter of 2 inches with the bottom of a glass, or the palm of your hand. (They do not spread when baking.) Press one whole almond or 2 slivered almonds into the top of each cookie. 

Bake for 8 to 10 minutes, or just until the tops are lightly browned. Cool  for 10 minutes on the cookie sheet and then finish cooling on a cooling rack. Transfer to an airtight container. Store in the refrigerator. Makes 29 cookies.

**To make blanched almonds, bring water to a boil. Add almonds and boil for 3 minutes. Drain. When cool enough to handle, pinch the skins to remove from the almonds. Dry on a paper towel.

Nutritional info per cookie, approximately:

 69.6 calories ~  6.3 grams fat ~  0.86 grams net carbs ~  2.15 grams protein

Notes: I love marzipan, so thought maybe I could make a "marzipan" cookie. I like the way these turned out, especially the next day, once they have chilled in the refrigerator.

Marzipan is very common in Europe and the most famous marzipan comes from Lubeck, Germany. People either love it or hate it. If you like almond extract, you will like marzipan. (The flavor of these cookies improves for days, when kept in an airtight container, in the refrigerator.)

I really enjoy making cookies with a cookie scoop....I just
wish that I hadn't waited until age 59 to purchase one!