An almond flavored shortbread dough filled with a sugar-free strawberry rhubarb sauce and drizzled with an almond icing.
PREPARATION TIME.
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Ingredients
For the thumbprint cookie dough
- 6 tablespoon butter room temperature
- 2 oz cream cheese room temperature
- ½ cup Classic Monkfruit Sweetener
- 1 teaspoon Almond Extract
- 2 cups Bob’s Red Mill almond flour
- 2 tablespoon Anthony’s Coconut Flour
- ½ teaspoon Pink Himalayan Salt
For the icing drizzle
- ½ cup Powdered Monkfruit Sweetener
- 2 tablespoon heavy cream
- 1 teaspoon Almond Extract
For the Strawberry Rhubarb Filling
- 22 teaspoon Strawberry Rhubarb Sauce Array
Instructions
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Preheat oven to 350 degrees
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In a large mixing bowl, cream together butter and cream cheese until well combined.
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Add Monkfruit Sweetener and Almond Extract to butter mixture and blend until creamy.
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Mix in 1 cup of almond flour until combined.
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Add remaining almond flour, coconut flour, and salt. Mix until well combined.
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Shape dough into 1 tablespoon sized balls. Place cookie ball on baking mat and press in the center of dough ball with your thumb to create a “well” in the cookie dough.
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Bake for 16 minutes or until cookies are lightly browned.
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Remove from oven and cool on cookie sheet.
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While cookies are cooling, make the icing drizzle by combining the powdered monkfruit sweetener, heavy cream, and almond extract.
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Once cookies have cooled, place approximately 1 teaspoon strawberry rhubarb sauce in center of cookie and drizzle with almond icing.
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Store cookies in refrigerator up to 1 week.
Nutrition
Serving: 2cookiesCalories: 109kcalCarbohydrates: 2gProtein: 2gFat: 11gSaturated Fat: 5gCholesterol: 23mgSodium: 859mgFiber: 1g
