3 cups almond flour
2 tbsp. Tapioca flour
1/8 tsp. sea salt – optional
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup maple syrup
1/2 tsp. almond extract
1 tsp. vanilla extract
1/3 cup toasted almonds
1/3 cup dried cranberries or cherries – optional
Preheat oven to 350F. Line baking sheet with parchment paper.
In a large bowl, combine almond flour, tapioca flour, salt and baking soda. Using a hand mixer, mix until ingredients are well combined. Add in maple syrup and vanilla and mix again until if forms a soft dough.
Remove dough and work in nuts or fruit with your hands. Use additional tapioca flour if needed.
Form dough into 2 logs, approx. 8×3” on a parchment paper lined baking sheet. Flatten to 1/2” thickness.
Bake 20 minutes, then remove from oven and cool for 1 hour or longer.
Cut the logs diagonally into 1/2 inch slices with a very sharp knife.
Spread slices out on a baking sheet and bake at 300 degrees for 18 – 20 minutes per side.
Remove from oven and allow to cool, set and become crispy.
Makes approx. 24 cookies