Almond flour Tapioca starch Baking soda Powdered sugar Vanilla extract Maple syrup Raw almonds or cashews or walnuts Shelled raw unsalted pistachios Dates Lemon
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In a food processor, chop almonds, walnuts, and pistachios until coarse. Add dates, lemon zest, salt, and maple syrup. Process until dates break down and mixture is sticky. Remove from processor and scoop chilled dough onto a parchment-lined baking sheet.
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Roll scoops into even balls, press into flat discs, and top with baklava nut mixture. These cookies spread easily, so add a generous amount. Bake at 330 degrees Fahrenheit for 12-14 minutes, adjusting time based on cookie size and sheet.
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