Tangy, sweet, buttery and very low carb. These hit the sweet spot, especially with the cardamom-butter icing.
Preheat oven to 140C fan/160C/300F. Line a tray with baking parchment.
Using electric beaters or a stand mixer, beat the butter & cream cheese until fluffy.
Add the vanilla, cardamom and sweetener, fully mixing in.
Spoon in half of the almond flour and beat.
Gradually add in the milk & lemon juice, then the remaining almond flour. The mix is stiff. You may need to do this last beat with a wooden spoon.
Roll into 20g balls and press onto parchment lined baking sheet. I use the bottom of a pint glass to press flat (it will stick), & a bench scraper/dough scraper to transfer it easily back to the tray. I wet the glass with a damp paper towel.
Bake in a 140C fan/160C/300F oven for 23-25 minutes, turning tray at 12 minutes. Let cool on tray a few minutes before using a spatula to move cookies to a cooling rack.
Mix the softened butter with the icing sugar and cardamom powder, plus vanilla powder if using. Refrigerate until needed. This will lightly cover the biscuits.
The nutritional values are based on the cookie being iced.
You can make double or triple of this recipe. Any extra dough can be rolled up and stored in the refrigerator or freezer, ready to bake. From the freezer, defrost to cool temperature before baking.
I use "like-for-like" sweeteners Truvia and Natvia as they behave well in this recipe. I don't know how it would be with stevia drops or pure stevia powder. Let me know if you try this recipe with stevia and how it was/what you did.