Measure out and prepare all of the ingredients;

Preheat the oven to 150° C and place some wax paper on the baking sheet;

Mix the quinoa flour, tapioca flour and ground almond together in a bowl. Next, spread the mixture evenly on a cookie sheet and bake for 20 minutes. It is important that you move around to avoid burning it and getting a bitter taste.

Once toasted, remove the tray from the oven and let cool. Important! Don't turn off the oven, and keep the wax paper on the baking sheet as you will need it again later;

IN a different mixing bowl, mix the butter, almond cream, honey, sweet anise and lemon zest together. Stir well until all the ingredients are blended together uniformly;

Now, add the flour mixture (quiona flour, tapioca flour, and cold ground almond) to the wet ingredients. Make sure that all the ingredients are compbined well. Note that the final texture should be like sand, that is to say that when you squeeze the mixture wuth your hands it will become more compact but can be easily undone when not squeezed together;

Put a portion of the flattened dough on the baking sheet (the one you used to toast the flours at the beginning, remember?) make sure it's spread out evenly then lightly press down on the dough wiht a cookie cutter to shape them. Use whatever shape you like most, although due to the texture of the dough I reccomend that you avoid very pointy or complex figures, and instead do round or simpler shapes (like the ones I used); and if you don't have any don't worry, you can use a glass and get perfect circles!

Once you have made all your shapes and your cokkeis are ready to bake, place them in the oven at 170 ° C for 12-15 minutes.

When they have become golden brown remove them from the oven and let cool. In the first 10 minutes they should cool on the baking sheet but then you can transfer them to a cooling rack to let cool further. You want to do this to avoid any breaking!

Once they have cooled, sprinkle them with some of the shredded coconut to give them that Christmas touch.