INGREDIENTS

• 125 g Fibersyrup Clear (sugarfree syrup)
• 250 g Sukrin Gold (brown sugar)
• 2 tsp baking powder
• 1 tsp cold water
• 3 tsp cinnamon
• 1 tsp ground cloves
• 2 tsp ground ginger
• 1 tsp ground allspice
• 60 g sweetened orange peel (I made my own)
• 250g butter
• 25g pistachios
• 150 g almonds
• 500 g almondflour

DIRECTIONS
1. Melt butter, syrup and sukrin gold in a saucepan on medium heat, until it reaches 70 ℃.
2. Take it off the heat.
3. Blend in another bowl spices with flour and add peeled orange, almonds and pistachios.
4. Dissolve baking powder in the water and add it to the flour mixture.
5. Mix all together to a smooth and even dough.
6. Press the dough in the baking pan.
7. Put the batter in a baking pan lined with parchment paper.  Press well to fill the baking pan completely. Cover the dough with a piece of parchment paper. Let cool at room temperature until the next day. The dough should be about 1 inch high in the pan. Cut the dough into 3-5 logs with a sharp knife. Cut each log in thin slices.
8.Bake them on a baking sheet lined with parchment paper at 180℃ for approx. 10 min.
9. Let the cookies col and enjoy!!😋😋😍🍪