For the little nutty baskets, blend finely the nuts and then stir them along with the flour, cinnamon, vanilla sugar, Himalayan salt and coconut sugar.

Stir in the egg with a wooden spatula and lastly pour in the coconut oil. Combine all the ingredients together and "knead" a dough gently.

Wrap it in a non stick foil and place in the fridge for at leat half an hour.

In the meantime, prepare the cookie dough.

Mix the ground nuts and both flours. Beat in the egg, stir with a wooden spatula, add the coconut sugar, vanilla, cinnamon and pour in  the coconut oil. Knead a dough again with your hands, wrap it in foil and place in the fridge to cool. Place parchement paper mini baskets into the muffin tins. Take the base dough out of the fridge and tear a piece of the dough. Press it into the bottom of the tin and on the sides, almost to the top. The base shouldn't be too thick, but neither too thin.

The mini nutty baskets will rise a bit in the oven. Fork the dough Nekoliko puta vilicom izbod and bake on 180C degrees, 7-8 minutes.

While the base is baking, take the cookie dough out of the fridge. Roll it on a floured surface and cut stars or other shapes as with a cookie cutter. WHen you take the base out of the oven, fill each basket with a tsp or two of fig jam and place the cookie on top.

Place it back into the oven and bake for another 12-15 minutes.

If there is extra cookie dough, make another mini basket.

Once done, place the mini cakes on a wire rack to cool.

When completely cooled, take off the muffin paper and serve.