Preheat oven to 350 degrees

Add almond butter and butter to a microwave safe bowl and microwave for about 20 seconds until butter is soft and almond butter melted (you don’t want to get this too hot or the eggs will cook when you try to mix them in). After removing from the oven, mix the butter and almond butter well with a spoon.

Add in the almond extract and vanilla extract and then the two eggs, one at a time and mix well with the spoon.

In a separate bowl, add the almond flour, salt, ginger, cinnamon, cardamom, cloves and sweetener and mix well.

Then spoon the wet ingredients into the dry ones and mix well. The dough will look like breadcrumbs almost – but when you gather a spoonful or two together, they should easily bind.

Roll about 2-3 spoonfuls of dough together into a ball and then gently flatten ball and place on parchment lined baking tray. Repeat until all the dough is used up.

Gently press in 2-3 pieces of slivered almonds into each cookie.

Bake cookies for 12 minutes. Remove from oven and let sit a minute and then carefully transfer to a cooling rack. Let cool completely before enjoying.