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When we made our Christmas stollen, we reserved part of the stollen dough for some cookies. We created our recipe for "Low-Carb Honey" around this time. The result is these cookies, which we call "gingerbread coins". They keep very well, but we recommend putting small slices of apple here and there with them in the cookie tin, since these cookies become very hard if they get too dry.

We'll begin by mixing yeast dough. Mix about 15 g normal wheat flour with a packet of dry yeast. After adding 100 ml_(1/2 cup) of warm milk and stirring thoroughly, place the mixture in a 120° F ( 50° C) oven for half an hour. In the meantime, combine 200 g_(8 oz) almond flour, 60 g gluten, and 100 g_(4 oz) ground almonds. Add a pinch of salt. We ground 1 star anise, a little cardamom, cloves, and cinnamon sticks very finely in a mortar and added them. Then melt 100 g_(4 oz) butter and 25 g_(1 oz) lard over low heat. Do not boil. Add 3 dsp liquid sweetener to the mixture (or sweeten to taste). Now combine the flour, the yeast dough, and the melted fats and mix thoroughly.

Roll out the dough and cut out round cookies. You can use cookie cutters with different shapes if you like. Bake at 350° F ( 180° C) for 15 minutes. Once the cookies have cooled somewhat, you can add the honey glaze. Melt the low-carb honey until it forms a uniform liquid mass and apply it to the cookies with a brush.

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