Almond Cookies

These are amazing, whether or not you have tons of allergies!  If you bake them for around 18 minutes, they turn out crunchy and if you cook them around 15 minutes (they'll still look too soft), they turn out chewy.  I follow the instructions on The Nourishing Cook for soaking and drying almonds before using them - it makes them easier to digest and makes the nutrients more available.  I also grind my own almond meal, flax, and powdered sugar using a Tri-Best Personal Blender with the grinding blades.

Almond Cookies
3 1/2 cups almond meal
1 1/4 cups powdered sugar (I grind my own from organic cane sugar)
2 T ground flax
1 tablespoon homemade vanilla
1 tsp. cream of tartar
1/2 tsp. baking soda

1.  Mix the ground flax with 6 T water and microwave for about 1 minute.

2.  Mix together all dry ingredients.  Add the cooked flax and vanilla and mix thoroughly.  I finish it up by hand kneading the mixture to make sure it's all mixed.

3.  Roll dough into balls (about 1 1/2 inches diameter) and place on parchment paper on a cookie sheet.  Flatten with the palm of your hand or a glass.  Press an almond sliver into the center.

4.  Bake at 350 degrees for 15 to 18 minutes.  Let cool.