1. Heat milk or water in a saucepan. When it is warm, add the spice mixture with the ginger, cinnamon, cardamom, cloves powder and salt. Also add the bitter orange zest and the coconut sugar. Mix all the ingredients until combined well.

2. Next add the butter, honey and hazelnut cream, and stir until you get a uniform mixture.

3. Then add the flour mixture (buckwheat, coconut, quinoa, tapioca and vanilla oatmeal). Use tapioca flour to prevent the dough from sticking to the surfaces.

4. Once the flours have been added, add the ground almonds and stir. Now you will have a compact dark-colored dough.

5. Place the dough into the fridge and let it rest overnight.

Next Day: Preheat the oven to 180°C.

1. Take the dough out of the fridge and let it get close to room temperature . Next, spread the dough on a flat surface with the help of your hands and a rolling pin

2. Once you have the dough spread out, pick your favorite cookie cutter and start to make shapes. Don’t forget to take the scraps from the dough to knead them again and get more cookies.

3. Place the cookies on a cookie sheet with wax paper and bake for 10 to 15 minutes. Make sure they don't burn.

4. Once browned, remove them from the oven and let them cool. This last step is important because the cookies come out of the oven soft and that is when they cool and get crisp.

5. And finally, once they have cooled, decorate them however you like!