1 1/2 cups crispy almonds (almonds that have been soaked and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
grated rind of 1 lemon
1 tsp. vanilla extract
1 tsp. almond extract
about 24 crispy almonds, for the top
Preheat oven to 300f, and line a baking sheet with parchment.
Place almonds in food processor and process to a fine meal.
Add remaining ingredients, except 24 almonds, and process until well blended. You may need to add a tablespoon or more of water, just until dough holds together.
Form dough into walnut-sized balls and place on prepared cookie sheet. Press an almond into each.
Bake for 5 minutes, and then press cookies down lightly with a fork; bake for about 15 more minutes.
Let cool completely before removing to an airtight container. Store in refrigerator.
--Slightly adapted from Sally Fallon's recipe in "Nourishing Traditions"