from 'the joy of gluten-free, sugar-free baking'
ingredients for 24 cookies
| almond flour | 3 cups |
| Splenda | 1½ cups |
| baking powder | 1 teaspoon |
| salt | ½ teaspoon |
| eggs | 3 |
| salted butter | ¼ cup |
| fresh lemon juice | ¼ cup (2 oz / 57 g) |
| lemon extract | 1½ teaspoons |
| liquid stevia | ½ teaspoon |
| Lemon Fondant Icing | |
| Splenda | ⅔ cup |
| fresh lemon juice | 2 tablespoons |
Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then lightly mist the surfaces with spray oil.
In a medium bowl, combine the amond flour, Splenda, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the eggs, butter, lemon juice, lemon extract, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter . Scrape down the sides of the bowl and stir for 30 seconds.
Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie; alternatively, lightly grease your hands and roll the portions of dough into balls. Space the cookies about 3 inches apart (measured from the center of each cookie).
Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are light golden brown and firm to the touch.
Meanwhile, make the lemon fondant icing (which is optional). In a small bowl, combine the erythritol and lemon juice and whisk until thoroughly blended.
Let the cookies cool on the pan for about 3 minutes. While they’re still on the pan, brush the tops with the icing; alternatively, you can dip the cookies into the fondant to coat the tops.
Put the glazed cookies on a wire rack and let cool for at least 15 minutes before serving (this also allows the fondant to set up).
