Concocted a mean Christmas cookie this weekend. You should probably bake up a batch. The full story is up over on Foodie Underground, but sharing the recipe here. And yes, they’re made with ground almonds, so no flour involved!

Chocolate Covered Whiskey Ginger Almond Cookies

Makes: About 16 cookies

Ingredients:

1 egg

1 tablespoon honey

3 teaspoons whiskey

2 teaspoons freshly grated ginger

1 cup (5 ounces, 142 grams) almonds, toasted and finely ground (about 1 1/2 cups almond flour)

Topping:

100 grams dark chocolate (approximately one bar)

Preparation:

Preheat the oven to 350°F (175°C).

In a bowl, whisk the egg until frothy. Add in the honey and whiskey and whisk until well blended. Add in the ginger and ground almonds and work together until a dough forms.

Using a teaspoon, scoop out the dough and form into mounds with your fingers (dip your fingers in cold water if they get too sticky). Place on a greased baking pan, or silicone baking mat.

Bake at 350°F (175°C) for 10-15 minutes, until the edges of the cookies get a deep golden brown.

Remove from the oven and let cool.

Melt the chocolate using a double boiler or by placing a heat-proof bowl inside of a pot of warm water.

Dip the cookies into the chocolate so that the tops are fully covered.

Let cool before serving.

Enjoy!

Want more? There are tons of holiday recipes over on Foodie Underground, just click here.