1 1/2 cups
blanched almond flour
apresvin riesling grape seed flour
celtic sea salt
1 1/2 teaspoons
- In a large bowl, combine dry ingredients.
- In a smaller bowl, combine wet ingredients.
- Stir wet ingredients into dry.
- Roll out dough to ¼-inch thickness between 2 pieces of parchment paper.
- Using a butter knife or a pizza cutter, cut dough into 2 inch squares.
- Transfer to a parchment lined cookie sheet.
- Bake at 350° for 8-9 minutes, until just a tad browned on the edges.