Recipe: Cinnamon/ginger cookies with pistachio nuts

Are you getting into the Christmas Spirit? I must admit that December took me by surprise this year – it must be the weather that confuses me. It is supposed to be cold, gray with a hint of snow and not sunny, humid and hot.

The shops which have been filled with decorations for some time now should have been a strong reminder but it wasn’t until yesterday I decided to go a bit christmassy by baking a batch of Christmas cookies with lots of cinnamon, ginger and pistachio nuts.

Now there is a lovely aroma of Christmas in the kitchen … the next step is to put up the decorations I brought with me to AD.


Makes 30 cookies (depending on the size of the cookie cutters)

125g softened butter
90 g Natvia baking sweetener
1 egg
200g almond flour
4 tsp pofiber
1 tsp baking powder
1/2 tsp bicarbonate of soda
3 tsp cinnamon
2 tsp ground ginger
100ml (1dl) finely chopped pistachio nuts (unsalted)

How to

Preheat the oven to 170C/325F/Gas 3

Stir all of the dry ingredients together. I usually sift the almond flour to break up any lumps and to make it easier to mix with the other ingredients.

In a separate bowl beat sugar and butter until creamy. Add the egg and mix well. Then combine the dry ingredients to the wet mixture and knead until smooth. Cover bowl and put in the fridge for about 30 mins.

When chilled cut the dough into two and leave one half in the fridge to keep it chilled while rolling out the other half between two sheets of baking paper. Roll it out as thinly as possible and cut out shapes with a cookie cutter. Knead any leftover dough together and roll out again until all of the dough has been used.

Like most of low carb baking these cookies are more soft than crisp but with the addition of pofiber and bicarbonate of soda it is crispy’ish.

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