Almond Cookies

These cookies keep almost forever in a sealed container. Over time, they become softer and chewier--perfect for dunking in your tea. Makes four dozen.

2 1/2 cups honey
2 cups ground walnuts
2 1/2 cups almond flour (more or less depending on your grind)
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup chopped dried fruit * I mostly use apricots, but have also used mango, pineapple, cherries and dates, or a combination or some or all. Dates are awfully sweet though.

These treats can be eaten raw or baked. Follow directions below.

Preheat oven to 350 degrees. Lightly grease cookie sheets, or line with parchment paper.

Warm honey in a saucepan. Let mixture cool slightly.

Sift together almond flour and spices. Place warm honey in mixing bowl; gradually add flour mixture and stir until well blended. Stir in dried fruit.

Roll dough about 1/4-inch thick on a almond floured board; (be sure to flour your rolling pin also) cut into squares and rectangles with a pastry wheel or sharp knife. (If you prefer, you can also make drop cookies, dropping the dough by teaspoonful.) Bake ten minutes. If you chose, you can mix this up, drop my teaspoon onto foil lined cookie sheets and pop into freezer. After frozen, toss into a freezer bag and save for later. My kids like to eat these raw uncooked also. These can also be pressed into a greased or parchment paper lined shallow dish, then cut and placed in fridge to cool and harden. From there you can either bake them or eat them as is.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, May 2001