From the February/March 2018 issue
Makes 15-18

Ingredients

  • 2 cups blanched almond flour
  • 1/2 cup raw pecans, finely chopped
  • 1 TBSP finely chopped fresh rosemary
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 5 TBSP honey
  • 2 TBSP extra-virgin olive oil
  • 1 large egg yolk

Directions

  1. Preheat the oven to 350ºF.
  2. Line 2 large baking sheets with parchment paper.
  3. In a large bowl, whisk together the almond flour, pecans, rosemary, baking soda, and salt.
  4. In a separate bowl, whisk together the honey, olive oil

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