Makes about 3 1/2 dozen

This is a recipe I adapted from saltedmag.   Believe it or not these taste even better than the ones you can buy in the shops at Christmas!  They smell heavenly when they are baking.  Your house will smell like Christmas!

48g ground almonds (1/2 cup)
188g plain flour (1 1/2 cups)
1/2 tsp bicarbonate of soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp fine sea salt
113g unsalted butter at room temperature (1/2 cup)
110g light muscovado sugar (1/2 cup)
100g golden caster sugar (1/2 cup)
1 large free range egg

Whisk the almonds, flour, soda, salt and spices together in a bowl.   Set aside.  Cream together the butter and both sugars using an electric mixer on medium/high speed until light and fluffy.   Beat in the egg, until combines.   Beat the flour in slowly just to combine.   Shape into a round flat disc and wrap in plastic cling film.   Refrrigerate for at least one hour, but preferably overnight.

Preheat the oven to 180*C/350*F/ gas mark 4.   Line several baking sheets with baking parchment.  Roll the dough out on a lightly floured surface, using a floured rolling pin, to 1/4 inch thickness.  Cut out the cookies to your desired preference and place onto the prepared baking sheets, leaving about 1 1/2 inches between each.   Bake for 10 to 12 minutes, rotating the pans halfway through the baking time.  They should be firm and lightly golden brown around the edges. Allow to stand on the baking sheets for several minutes before scooping off to a wire rack to finish cooling completely.  Reroll scraps and repeat until all the dough is used. Store in an airtight container.