Christmas cookies without sugar

Ingredients for 4 servings:

• 80 g almonds, ground
• 180 g pitted soft dates
• 0.3 tsp cinnamon
• 0.3 tsp clove powder
• 0.3 orange(s), untreated, the abrasion thereof
• 2 eggs
• 150 g butter
• 250 g flour
• 2 plum(s), dried
• 2 dates, dried
• 2 figs, dried
• 2 apricot(s), dried
• 40 g walnut kernels

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

only with the sweetness of fruit

In a high-performance food processor fitted with a chopping blade, finely chop the soft dates, almonds, spices, and orange zest. Add the flour and mix. Now knead in the eggs and butter. It will take a few minutes for the butter to be evenly incorporated. Finely chop the dried fruit and walnuts and stir into the dough. For Baby Led Weaning (BLW) or babies, add the dried fruit and soft dates to the dough at the same time, using ground walnuts and omitting the extra dates. Transfer the sticky dough to a large freezer bag, flatten, and refrigerate for at least 24 hours. Preheat oven to 170°C (top and bottom heat). Line a baking sheet with baking paper. Shape the dough into any size biscuits between 0.5 and 1 cm in size. To cut out, roll the dough out between two floured sheets of baking paper and chill again in the refrigerator before cutting out. Bake the cookies in the hot oven for about 15 minutes and remove them while still soft. The cookies will firm up as they cool. Bake only one baking sheet at a time. The dough yields about 4 baking sheets. Tips: The dough will keep in the refrigerator for about a week. I don’t bake all the cookies at once, but rather as needed. In my experience, the baked cookies keep for about two weeks. We prefer them with a soft center, meaning thick cookies baked quickly. You can find more sugar-free recipes on my profile.