I would like to share this recipe that your family will enjoy during the holidays.  Fresh cranberries are a pleasant surprise in these tempting cookies.  Walnuts and orange zest add to their great flavor.

3 cups blanched almond flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon kosher salt

1/4 cup (1/2 stick) unsalted butter, softened at room temperature

1/2 cup clover honey

3 tablespoons pasteurized liquid egg whites

1 cup fresh cranberries, sorted, washed and blotted dry

1/4 cup lightly toasted walnuts

1 tablespoon finely grated orange zest

1.  Preheat oven to 325º F.   Line 2 baking sheets with baking parchment paper.

2.  In a medium bowl, combine almond flour, cinnamon, baking soda, allspice and salt.  Set aside.

3.  In another large bowl, cream butter with honey; blend in egg whites.  Add dry ingredients and mix until blended.  Fold in cranberries, walnuts and orange zest.  (Dough will be thick.)

4.  Drop dough from a tablespoon onto the prepared baking sheets, spacing 1-inch apart.    Bake about 15 minutes or until lightly golden.  Cool cookies in pan 5 minutes before removing to racks to cool completely.

Yield:  2 dozen

Source:  Comfort Cooking Without Grains and Refined Sugars, p. 244.