[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1]
[distance1]
- Makes 30 – 34 cookies
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp turmeric powder
- 1/4 tsp kosher salt
- 1 cup sugar
- 2 tsp fennel seeds
- 2 tsp flax seeds
- 2 tsp poppy seeds
- 1/4 tsp green cardamom seeds, freshly ground
- 1/4 tsp black pepper, freshly ground
- 1 egg
- 2 tsp fennel seeds
[distance1]
- 1Mix first 11 ingredients in large bowl until well mixed
- 2Whisk egg lightly before folding into dry ingredients. Stir until completely combined. Bring dough into ball, cover with plastic wrap and refrigerate 30 minutes.
- 3Use a generous teaspoon of dough for each cookie. These cookies will spread out about 2″ so allow space on the cookie sheet. Bake in 350 degree oven for 10 minutes.
[distance1]
Notes: These make a wonderful “cracker” cookie. I haven’t tried it yet but plan to make this dough again without the sugar adding a savory spice.