Sweets for the season

This afternoon djjo and I leave to spend Christmas at Dad's place. marian_w and Brenna will arrive on Boxing Day. I probably won't be back online until New Year's Eve.

My seasonal gift to you is this delicious cookie recipe I invented last night. I wanted to develop a gluten-free adaptation of my all-time favourite Christmas cookie, so I extrapolated on a basic almond meal formula I've been using all year. These have no flour in them, but are outstanding regardless of whether you eat wheat-free. Chewy and crispy! The main ingredient is almond meal, which might make these too expensive for everyday use.

Spicy Almond Orange Ginger Cookies

• 4 cups almonds ground with the skins
  
• 1 teaspoon baking soda
  
• 1 teaspoon xanthan gum
  
• 1 teaspoon cinnamon
  
• ½ teaspoon ground cloves
  
• ½ teaspoon ground cardamom
  
• ¼ teaspoon salt
  
• 2 large eggs
  
• ¾ cup sugar
  
• ¼ cup packed brown sugar
  
• ¼ cup molasses
  
• 4 teaspoons grated orange rind
  
• 1 tablespoon grated gingerroot
  
• ¼ cup candied ginger

Preheat oven to 325°F.

In a large bowl combine using a whisk: almond meal, baking soda, cinnamon, cloves, cardamom, salt and xanthan gum. Beat eggs separately. Mix in sugar, brown sugar, molasses, orange rind and gingerroot. Add egg mixture to dry ingredients and combine well. Dough will be gooey.

Lightly grease a cookie sheet. Spoon one-inch balls onto sheet, leaving some space between. Using a lightly oiled fork, briskly pat the cookies to flatten them and form them into shape. Do not press firmly or batter will stick. Place candied ginger in centre of each cookie.

Bake at 325°F for 10 to 12 minutes or just until cookies start to brown around the edge. Remove from oven, leave on sheet to cool for five minutes, then remove to wire rack.

Makes about 4 dozen.

Happy holidays, everyone.