Preheat oven to 350 degrees

Add peanut butter and butter to a microwave-safe bowl and microwave for about 30 seconds until the butter and the peanut butter are melted (you don’t want to get this too hot or the eggs will cook when you try to mix them in).

Remove from the microwave and mix the butter and almond butter well with a spoon.

Add in the almond extract and vanilla extract and then the egg and mix well with the spoon.

Peel a small beetroot with a veggie peeler. Then, using a Microplane grater, grate off about 1 Tbsp of beetroot. Add the grated beetroot into the bowl as well and mix well.

Then, add the almond flour, ginger, cinnamon, cardamom, and sweetener and mix well.

The dough will look like a crumble topping almost – but when you gather a spoonful or two together, they should easily bind.

Roll about a spoonful of dough together into a ball and then gently flatten the ball. If you like, you can also shape the cookie into a heart. Then place the shaped cookie on a parchment-lined or Silpat-lined baking tray. Repeat until all the dough is used up.

Gently press in 2 pieces of slivered almonds into each cookie - you could shape them into a heart if you like.

Bake cookies for 12 minutes. Remove from oven and let sit for 5 minutes and then carefully transfer to a cooling rack. Let cool completely before enjoying.