Spiced sand cookies

Egg yolk, Butter, Whey protein isolate, Water, Almond flour, Cooking salt, Xanthan gum, Vanilla, Ginger, Cinnamon, Cardamom, Baking soda, Citric acid, Carnation, Nutmeg, Stevia

Mix: 5 min, Boil: 5 min, Combine the dry ingredients: 5 min, Knead the dough: 10 min, Chill in the refrigerator: 15 min, Cooking: 5 min, Bake in the oven: 20 min, Let it stand: 30 min, Chill in the refrigerator: 1 h

Mix the softened butter (30 g), yolk (34 g), sweetener to taste, salt (1 g), and vanillin (0.5 g) until smooth.

Dissolve citric acid (0.5 g) in boiling water (30 g) and pour the water into the butter-egg mixture, stirring.

Combine the dry ingredients: protein isolate (30 g), almond flour (15 g), cinnamon (0.5 g), ginger (0.5 g), cardamom (0.5 g), cloves (0.2 g), nutmeg (0.2 g), xanthan gum (1 g), and baking soda (0.5 g).

Add the dry mixture to the liquid and knead the dough until homogeneous.

Gather the dough into a ball, spread it on parchment, cover with a second sheet, and roll out to a thickness of about 5 mm.

Transfer the rolled dough to a board and chill for 15 minutes.

Cut out cookies with cookie cutters and bake at 175 °C for 15–20 minutes until golden brown and fragrant with spices.

Cool the cookies on a rack and refrigerate for at least 1 hour.