Instructions

• In a food processor or with an electric mixer, beat 1/4 cup (55 g) full‑fat cream cheese, 1/4 cup (55 g) unsalted softened butter, 5 tablespoons powdered erythritol (use 6 tablespoons if you prefer a sweeter cookie), 4 tablespoons lemon juice, and the zest of 1 lemon until smooth and well combined.
• Add 1 medium egg and mix until fully incorporated.
• Add 2 cups (200 g) almond flour (use 2 tablespoons less if using super‑fine almond flour) and mix until a soft dough forms. The dough will be fairly soft.
• Shape the dough into a rough ball, wrap tightly in cling film (plastic wrap), and chill: refrigerate 20–30 minutes or freeze about 10 minutes to firm it up.
• While the dough chills (or during the last few minutes of chilling), preheat the oven to 180°C / 356°F and line a baking tray with parchment paper.
• Remove the dough from the fridge/freezer. Divide it into 12 equal portions, roll each into a ball, and place them on the prepared tray. Gently flatten each ball slightly with your hand.
• Bake in the preheated oven for about 15 minutes, or until the bottoms are lightly browned and the tops are very slightly browned.
• Remove the cookies from the oven and transfer to a wire rack. Let the cookies cool completely before glazing.
• For the glaze, stir together 1/4 cup (30 g) powdered erythritol, 1.5 tablespoons lemon juice, and lemon zest to taste until smooth.
• Spread the glaze over the cooled cookies. Allow the glaze to set before serving.