Instructions. If your cookie dough is ready, preheat oven to 350F. In a bowl add the dry ingredients and mix. In a sauce pan add the Vitafiber, butter and melt over low heat while …
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Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well. Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight. Bake in a 375°F oven for 10 minutes until light golden but do not brown. Cool on baking racks thoroughly before storing.
Traditional Italian anisette cookies are sweet with a distinct flavour and a soft cake-like texture. My low-carb version is slightly sweet, crunchy, and has a pleasant anise flavour that is not overpowering. I also added some ground cinnamon, nutmeg and cloves.
Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder, and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft.
While most low-carb cookies are made with almond flour or coconut flour, these delicious sandwich cookies use hazelnut flour as a base. The ganache filling gives these unique cookies a creamy texture, and with only two grams net carbs per cookie, you can eat your heart out. Check out the recipe here.