These cookies have quickly become a family favorite! I believe they are the ones my husband enjoys the best. With a food processor they are very easy to make, and they're deliciously satisfying.
This recipe comes from Nourishing Traditions by Sally Fallon (with Mary Enig, Ph.D.). That is a book worth every penny, no doubt about it!
1 1/2 c. crispy almonds* (raw or roasted would work too)
1/2 cup butter, softened, OR coconut oil
1 c. arrowroot
1/2 c. Rapadura
1/2 t. sea salt
grated rind of 1 lemon **
1 t. vanilla extract
1 t. almond extract
about 18 crispy almonds
Place almonds in food processor and process to a fine meal. Add remaining ingredients, except 18 almonds, and process until well blended. Form dough into walnut-sized balls and place on buttered cookie sheets. Press an almond into each. Bake at 300 degrees for about 20 minutes (after 5 minutes in the oven, press cookies down lightly with a fork). Let cook completely before removing to an airtight container. Store in refrigerator.
*Crispy Almonds: Soak 4 cups almonds in 1 T. sea salt & filtered water, for at least 7 hours. Drain water off, spread on a baking pan & place in a warm oven (150) for 12-24 hours, stirring occasionally, until comletely dry and crisp. Store in an airtight container.
**I just add a dash of lemon zest. I've also made this recipe without adding either one.