Mint Gingerbread Cookies with Glaze

Heat the 10% cream (150 g) with erythritol (25 g) and butter (50 g) almost to a boil. Separately mix the almond flour (380 g), starch-free baking powder (10 g), vanilla (2 g), mint (1 g), and Himalayan salt (1 g). Add the hot cream, the egg (50 g), and mix into a smooth dough.

Divide the dough into 16 pieces of about 40 g, roll them into balls, and flatten them on a parchment-lined tray. Bake at 180 °C for about 20 minutes and cool.

For the glaze, melt the sugar-free white chocolate (115 g), add vanilla (1 g), olive oil (23 g), and erythritol (5 g). Dip the cooled cookies in the glaze and chill for 1 hour.