3 Egg Whites – room temperature
⅔ cup (150g) Swerve Sweetener plus 2 Tbsp more to use when cutting out cookies
3 cups (300g) Almond Flour
For Decorating:½ cup Confectioners Style Swerve Sweetener
1 Egg White
Pinch of Cream of Tartar
½ Tsp Pure Vanilla
4 – 5 Tbsp Water or more as need it
Edible Gold Dust and Edible Decorating Pearls
Preheat oven to 275 F. Prepare a parchment lined baking cookie sheet or sil pad for baking
In a large bowl or stand mixer bowl add the egg whites and beat on high about 6 to 8 minutes until becomes glossy and forms very stiff peaks.
Sift in the Swerve Sweetener powder and with a large spatula gently fold under the egg white.
Transfer half of the dough to a smooth stone or wood surface, dusted with Swerve. If the dough is to sticky add more almond flour.
Dust your rolling pin with Swerve as well and roll out the dough to about ¼ inch thick.
Pour a little Swerve in one of the corner of your working place and dust the cookie cutter before pressing into dough.
Place cookies, ½ inch apart on the cookie sheet.
Bake for about 15 minutes or until light golden in color. Transfer cookies with parchment paper to a cooling rack and let it cool completely before decorating. The cookies will feel a little soft and will harden when becomes cold.
In a medium bowl or stand mixer bowl add the Confectioners Style Swerve Sweetener, egg white and cream of Tartare and beat first on slow then increase to medium high until well combined, for about 2 minutes. Add the vanilla and 4 Tbsp water and continue to beat the mixture for 30 more seconds. Test consistency and add more water if icing is too thick or more Swerve in case it is to thin.
Place ⅓ of the icing in a small bowl and add a few teaspoon of water until smooth and brush on to cookies in about 3 layers, drying in between. Let dry.
Put the ticker icing into a pastry bag with number 1 tip and outline the cookie shapes. Sprinkle with gold and decorate with pearls. Omit or remove pearls to keep the cookie sugar free.