Updated: Dec 17, 2019
Everybody loves these traditional, make-ahead Christmas cookies. This recipe is made with almonds and arrow-root instead of wheat flour.
250 g finely ground almonds
2 tbsp coconut flour
5 tbsp arrowroot or chestnut flour
2-3 tbsp coconut blossom sugar, brown sugar or honey
pinch of salt
1 tsp sodium bicarbonate
80 g melted butter
1 tsp cocoa powder
1 tsp mixed Christmas cookie-spices
1 tsp cinnamon
Mix all the ingredients and let the dough cool in the fridge, wrapped in a plastic bag for minimum two hours or overnight.
Sprinkle a suitable surface with some coconut flour or arrowroot and roll out the dough (only part at a time, keep the other part in the fridge meanwhile) to a thickness of about 1/2 cm. Cut into shapes, dipping the cutter into flour every time, and place the cookies a little apart on a baking sheets.
Bake for about 10 minutes. Let the cookies cool down before removing them from the baking sheet.