Ingredients
2 1/2 c. blanched finely ground almond flour, plus more for dusting
1/4 c. finely ground coconut flour
1 tbsp. ground ginger
1 tbsp. ground cinnamon
3/4 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/2 tsp. baking soda
1/4 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, softened
1/3 c. Swerve granulated sweetener
1 c. Swerve confectioners sweetener
2 tbsp. meringue powder
1 tbsp. fresh lemon juice
Preparation
Step 1Make the cookies: In a large bowl, whisk the almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In another large bowl, beat the butter and Swerve granulated sweetener until light and fluffy, about 2 minutes. Add the dry ingredients to the butter mixture and beat to combine. Step 2Wrap dough in plastic and refrigerate for at least 1 hour or up to overnight.Step 3Preheat oven to 350°. Line two baking sheets with parchment paper.Step 4Roll out dough between two sheets of parchment paper. Dust dough on both sides with almond flour if dough is too sticky. Freeze until firm (while still between parchment paper) for about 30 minutes. Step 5Loosen paper from one side, flip, and remove paper from top of dough. Cut cookies as desired and use a thin metal spatula to transfer cookies to prepared baking sheets. Scraps can be rerolled and re-frozen before cutting.Step 6Freeze cut out cookies for 15 minutes. Bake cookies for 10 to 12 minutes until crisp and just starting to turn golden on edges. Cool completely on the trays on a wire rack. Use a thin metal spatula to loosen cookies.Step 7Make the royal icing: In a stand mixer fitted with the whisk attachment, whisk all ingredients with ¼ cup water on high speed until thick and white, about 7 minutes. Thin with water or add more sweetener to achieve desired consistency, if necessary. Put into piping bags or bottles to decorate. Let icing dry, at least 1 hour.
