Christmas is coming and there is a memory in my mind, so clear and pleasant: when I was a child, during this period of the year, my mother and my grandmother, used to prepare a lot of cookies to give as present to friends and relatives…since I have a family, I keep alive this tradition preparing cookies with my children and it’s a very nice experience for everybody.

One cookie leads to another, so for this recipe, I’ve decided to use only light ingredients so you will be free to eat one more 😉


  • whole wheat flour 14 oz
  • almonds 3,5 oz
  • 1 coffee spoon of bakin powder
  • 1 coffee spoon of ginger powder
  • 1 coffee spoon of cinnamon
  • 1 coffee spoon of curcuma
  • cane sugar (Mascobado) 7 oz
  • deodorized sunflower oil 3,5 oz
  • rice drink 7 oz


  1. Mince finely almonds and mix them with the flour.
  2. Add spices and bakin powder.
  3. In a separate bowl mix rice drink, sugar and oil.
  4. Add to the dry ingredients all the liquids and begin to mix them together with a spoon; at the beginning, the dough, probably will look very sticky; wait a few minutes to let the flour absorb all the liquid ingredients.
  5. You must get a little sticky texture that can be well worked.
  6. Place a little dough on a floured surface and roll out to a thickness of about half cm.
  7. Cut the biscuits with the desired shapes and lay on a tray covered with baking sheet.
  8. With a piece of straw you can create holes if you want to use cookies as Christmas decorations.
  9. Cook in a fanned oven at 347 F for about 8 minutes.
  10. Let the cookies cool on a grate.