Preparing the dough:

To make the cookie dough, mix all ingredients until you get a homogeneous dough. I always prepare the dough for shortbread cookies in a food processor with a blade, but you can also mix the ingredients with a hand mixer and then knead the dough by hand. Shape the dough into a ball, cover it with plastic wrap (or put it in a bag), and chill it for at least a few hours. In my experience, it’s best to leave the dough in the fridge overnight. Don’t worry, nothing will go wrong – just keep it in the fridge, not at room temperature. The longer the dough rests, the easier it is to cut shapes.

When the dough is sufficiently chilled, take it out of the fridge and start working immediately. Always roll cold dough. If it’s too hard, gently soften it with the warmth of your hands (knead) and the rolling pin. LCHF cookie dough rolls best between two sheets of baking paper. Before placing the dough on the baking paper, lightly dust the paper with defatted almond flour to prevent sticking. Roll the dough to a thickness of a few millimeters (4–5 mm), depending on the size of the cookies you want.

If the dough sticks to the cookie cutters, dip the cutter with a sharp edge into defatted almond flour before each cut. Place the cut shapes on a baking tray lined with parchment paper.

Baking:

Bake for 8–10 minutes at 175–180 °C (350 °F). Keep an eye on the cookies to prevent the edges from browning too much; they should remain a light color. After baking, let the cookies cool completely. Place them close together and dust with powdered erythritol.

Spread the filling on the cookies and cover with the cut half. Store in a closed container in a cool place (preferably the fridge). They taste best after resting for a day. Before serving, bring them to room temperature to soften and develop flavor.

Enjoy baking!