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Coming up with a low-carb version of spritz cookies turned out to be much more difficult than we'd expected. Our flour substitutes, almond flour and gluten, absorb a surprising amount of liquid. This is tricky if you need to make dough of a specific consistency. We tried it many times and some of the results weren't too pretty. (Of course, we had to eat those outright.) We finally got the hang of it, and I'm going to explain everything here so that you won't have to swear as much as I did.

The butter should be taken out of the refrigerator for a while before you use it. Combine it with the sweetener, gluten, orange zest, and the pulp of the vanilla beans (finely ground in a mortar with a little Sukrin) and stir everything until smooth. Add a pinch of salt. Then add half the milk and the almond flour. Stir until smooth again, kneading by hand if necessary.Now continue adding milk "swig by swig". You'll be using a pastry bag to squeeze the dough into shape - it shouldn't be runny, but it should be thin enough that you won't need a bodybuilder to squeeze it out of the bag. Let the dough sit for a while. The almond flour will slowly soak up the liquid. In about 15 minutes the dough will have the right consistency. Then you can put it in a pastry bag and let your imagination run wild with the shapes. Now it's time for the cookies to go into the oven. Since the dough contains a lot of liquid, we baked our cookies at 105° C for 20 minutes. If the oven is hotter than this, the cookies will be burnt on the outside and raw on the inside.

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