Pre-heat oven to 175 C and grease a baking tray.
Combine all the ingredients in a large bowl and knead well.
You’ll need to shape it into a reasonably soft, but quite firm ball without the dough sticking to your hands.
Cover the dough with cling wrap and chill in the fridge for an hour and a half.
Dust the work surface and then press down on the surface for an even flat layer.
Using a cookie cutter, cut out shapes from the dough
and put these onto the baking tray.
Brush the top of each cookie with the egg white and sprinkle with extra brown sugar and flaked almonds.
Bake for about 25 minutes, or until you can see that the almonds
are caramelizing and the cookies
are turning a slightly darker shade of brown.
Remove from the baking sheet and allow to cool on a cooling rack.
*8 parts ground cinnamon, 2 parts grated nutmeg, 2 parts ground cloves, 1 part ground cardamom, 1 part ground white pepper and 1 part ground dried ginger