Mix together almond flour, baking powder, salt, ginger, cinnamon, nutmeg and allspice, Mix thoroughly and set aside.
In another bowl, combine butter and sweetener, mixing throughly before adding egg and vanilla and mixing again.
Combine wet and dry ingredients and stir well, making sure to work out any lumps of almond flour.
Consistency should be of a soft cookie dough. If it is more like cake batter, add an additional tablespoon of almond flour and mixing thoroughly before turning the dough out into plastic wrap. Wrap in a ball and put in the freezer for about 30 minutes.
Cut two large sheets of parchment paper and lay one out on your work surface. Place the dough ball on the paper and cover it with the second piece of parchment. Using a rolling pin, roll the dough flat.
Use your cookie cutters to cut as many shapes as you can, working quickly, to remove the excess dough. Transfer the parchment paper to a cookie sheet. Re-freeze any additional dough and repeat the process until your cookie sheet is full or you are out of dough. (You may need to use the last bit of dough to make flattened discs for round cookies.)
Bake for 11 minutes, but stay near the oven. The bottoms of these can burn quickly.
Using a cookie spatula, quickly transfer the cookies to a cooling rack to cool.