Recipe from The New Yiddish Kitchen, by Miller and Robbins. Prep Time: 20 minutes. Cook Time: 40 minutes, plus time to cool. Makes: 1 dozen cookies

Ingredients

1 1/2 c. almond flour

1/2 tsp. baking soda

1/4 tsp. sea salt

2 tbsp. (30 g) coconut sugar

3 tbsp. (42 g) palm shortening

2 tbsp. (30 ml) honey

1/2 c. (70 g) dry roasted, salted almonds

1/4 c. (45 g) chocolate chips

Directions

Preheat the oven to 350 degrees F (177 degrees C) and line a baking sheet with parchment paper.

In the bowl of a food processor, blend together the almond flour, baking soda, salt, and coconut sugar.

Add the shortening and honey and blend again until it is well incorporated.

Add the almonds and pulse 5-6 times to get them roughly chopped and incorporated into the dough.  Add the chips and pulse two quick times to mix them in.

Turn the dough out onto the prepared baking sheet and mold into a log, about 8×2 inches (20 x 5 cm), leaving the dough with a thickness of 1 inch (2.5 cm).

Bake the dough for 15 minutes and then allow it to cool for at least 45 minutes. Once the loaf is cool, turn the oven to 275 degrees F (135 degrees C) and slice the loaf into 10-12 slices, about 3/4 to 1-inch (1.9-2.5-cm) thick. Spread the slices out on the baking sheet and bake for 25 minutes.

Allow to cool before serving.