ALMOND ITALIAN COOKIES
YIELD: 25 Cookies
2 cups raw soaked Cashews
200g raw almond flower
1/4 c Agave Nectar
4 tbls Lemon Juice
3 1/2 tbls Lemon Zest, finely chopped
1 tsp Vanilla Powder
1/4 tsp Himalayan Salt
1) Grind the cashews in a food processor until a powdery meal forms.
2) Add the rest of the ingredients and continue processing on low until the dough forms a large ball.
3) Measure out 1 1/2 tbls size cookies out and roll and flatten into cookies shapes. These can be as thick as you want, 1/4 to 1/2 inch thick.
4) Place in a plastic bag in the freezer. These will keep for up to 3 months.