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Classic Italian Christmas Cookies

4.9 from 8 reviews
Classic Italian Christmas Cookies
Recipe type: Sweets
  • 1½ cups almond flour
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • ½ cup Swerve, Granular
  • 1 large egg
  • 1 tsp anise extract (or vanilla, if you prefer)
  • ¼ cup Swerve, Confectioners
  • 2 tbsp coconut milk (or half and half)
  • ¼ tsp vanilla extract
  • Holiday sprinkles (optional)
  1. Preheat oven to 325F and line a large baking sheet with a silicone liner or parchment paper.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  3. In a large bowl, beat the butter with the Swerve until well combined. Beat in the egg and anise extract.
  4. Then beat in the almond flour mixture until the dough comes together.
  5. Roll the dough into 1 inch balls and place 1 inch apart on the prepared baking sheet. You will get 24 to 28 balls. Press the balls down with the palm of your hand to about ½ inch thick.
  6. Bake about 12 minutes, until just barely beginning to firm up. Remove and let cool on the pan.
  1. In a medium bowl, whisk together the Swerve, coconut milk, and vanilla extract. Dip the top of the cookies into the glaze and set back on the pan. Sprinkle as desired.
Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 160 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 100mg 4%
Total Carbohydrate 16g 5%
Dietary Fiber 3g 12%
Sugars 1g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


1 gram

25 thoughts on “Classic Italian Christmas Cookies

  1. Ralph Fusco

    I can’t wait to make these – under the recipe you have “Net Carbs – 1 gram” does that mean each cookie has only 1 gram of carbs. Your nutrition facts say 8 carbs – I’m confused! I love your website – I read and save recipes every day and purchase the recommended products – Thanks from a 69 year old male Diabetic who is just learning how to cook – God Bless you and Merry Christmas!

    1. sweetie

      Hey Ralph,

      Sorry about the confusion! We went in and changed the nutrition facts on the site. Hopefully they make more sense now. Net carbs are determined by subtracting how much Swerve is in the recipe (which is taking into account the fiber as well). You take the total carbs (15.53grams) and you remove the amount of Swerve (-14.26 grams) in the recipe. Therefore, the remaining balance rounds up to 1 gram of carbohydrates. Hope that helps!

    1. sweetie

      Hey Cindy!

      The net carbs are determined by subtracting how much Swerve is in the recipe (which is taking into account the fiber as well). Since Swerve contains carbohydrates from the erythritol, but does not have the same effects on blood sugar as regular sugar, the net carbs is determined by taking the total carbs (15.53grams) and with removing the amount of Swerve (-14.26 grams). Therefore, the remaining balance rounds up to 1 gram of carbohydrates. Hope that helps!

    1. Katharine

      Hi! Did you use Anise extract or go with Vanilla? trying to decide if I should try to track down the Anise or if they’re still great with vanilla…

  2. Mary ellen

    These look yummy..I now have some swerve and instead of using another sweetner like I normally do..I am going to try your recipes as written..can’t wait

  3. Virginia

    I made these cookies today and tried one; they are fabulous. I used unsweetened, vanilla flavor almond milk (1 TB) for the glaze to add more flavor. I also used 3/4C defatted almond flour and 3/4C Bob’s fine milled regular almond flour. The texture was great; very short bread like. I also used 1 raw pecan half on each cookies instead of sprinkles.

    I will be making a double batch next week for Christmas; 12 with sprinkles and 12 with pecan halves.

    Again, very good and super easy.

  4. Drew

    We made them last night for a family party and OMG, best cookies ever! Even better than non-keto cookies… our whole family ate them up so I only got to enjoy one. ?. Will definitely be making more soon!

  5. Shelly

    I used THM gentle sweet (same measurements) as your Swerve (both granular and confectioner) because I didn’t have swerve and wanted them now!!:-) I suspect I took them out of the oven too soon…or didn’t let them cool enough before glazing them. They’re pretty crumbly, and VERY sweet with the glaze. I put them in the fridge hoping they’ll form up. I’m fairly new at baking goodies with these alternative sweeteners. Would swerve (both kinds) have solved all these problems? Any tips for a do-over? I thought subbing with gentle sweet would’ve worked. Thanks for the recipe!

    1. sweetie

      Hey Shelly,

      We’ve never used THM gentle to create the recipe, but we can assure you that following the recipe with Swerve Sweetener works perfectly! Enjoy!

  6. Jerri

    I’m wondering how these would turn out if I only send almond flour? I don’t have coconut flour and have never used it before…

  7. Annette Mahoney-Devine

    These are so amazing have made them in vanilla, anise, almond, lemon, lime, and orange. everyone loved them gave them away as Christmas gifts to husband coworkers and they are not low carb or sugar free and they want the recipe.They are that good.


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