These cookies are a great basic cookie for anyone who cannot have any wheat or other grains and who must limit sugar intake. They are not very sweet, but we find them sweet enough when you are able to appreciate the subtle flavour of the white chocolate mixed with the nuts and the spices.

You will Need:

200gr Ground Almonds
100gr Ground Walnuts
1 cup Arrowroot Powder
1/2 cup Poppy Seeds
1/2 cup Butter
1 Bar Melted White Chocolate
3 Eggs
2 tsp Cinnamon ground
3 tsp Christmas Blend of Spices-Nutmeg, Cloves, Anise,

Instructions:

I am a bit intuitive and experimental when I bake - using gluten free ingredients means you need to adjust the quantities generally as you go along in order to get the right consistency of the dough, so don't be afraid to add a bit here and there until you get the right consistency.

Melt the white chocolate and the butter until it is a nice runny liquid.
Mix the ground walnuts, Almonds, spices and Poppy seeds together in a large bowl.
Add the egg and white chocoloate and butter and mix together, if the mixture seems very runny add more nuts and arrowroot. If too dry, add another egg.

Keep adding Arrowroot powder and ground nuts until the consistency is of the kind you can gently press onto a floured (with arrowroot powder) board. Use various cookie cutter shapes to make christmas cookies. Keep the dough about 5mm thick, no thicker than 1cm in order to ensure proper cooking of the cookies.

Bake in the oven for 10-15m at about 160 degrees until lightly brown and the cookies are drying out so that the insides are not still moist. This will ensure better storage life of the cookies in a container. 

Enjoy!