Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup monk fruit sweetener (granulated)
• 2 large eggs
• 2 tsp anise extract
• 1 tsp vanilla extract

For the Glaze:

• 1/2 cup powdered monk fruit sweetener
• 2 tbsp heavy cream
• 1/2 tsp anise extract

Instructions:

1. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. Cream Butter and Sweetener: In a large bowl, beat the butter and granulated monkfruit sweetener until light and fluffy.
4. Add Eggs and Extracts: Beat in the eggs, one at a time, then stir in the anise and vanilla extracts.
5. Combine Wet and Dry Ingredients: Gradually blend the dry ingredients into the wet mixture until well combined.
6. Form Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Slightly flatten each ball.
7. Bake: Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Prepare the Glaze: Mix the powdered monkfruit sweetener, heavy cream, and anise extract in a small bowl until smooth.
9. Glaze the Cookies: Once the cookies are cool, drizzle or dip them into the glaze. Allow the glaze to set before serving.

Enjoy your festive, keto-friendly, and grain-free Italian Anisette Christmas cookies! Remember, you can adjust the amount of anise extract to suit your taste.