Fisher Almond Flour, 32 Ounces, Naturally Gluten Free, No Preservatives, Non-GMO, Keto, Paleo, Vegan Friendly, Unblanched, Super Finely Ground, natural

Salted Chocolate Chip Almond Shortbread Cookies

Yield: 18 Cookies

Prep Time: 25 Mins Cook Time: 12-13 Mins

Instructions

1. In a stand mixer bowl fitted with a paddle attachment, cream together butter, brown and granulated sugars until light and fluffy, about 2 to 3 minutes, stopping once to scrape down bowl.
2. Scrape down sides of bowl again and add egg yolk, vanilla and ½ teaspoon salt. Mix until fully incorporated.
3. Add Fisher Chef’s Naturals Almond Flour and mix until combined. Add chocolate and mix just until incorporated.
4. Turn dough out onto a sheet of parchment or plastic wrap. Form into a log 8 inches long x 2 ½ inches wide. Refrigerate overnight until firm (or at least one hour).
5. Preheat oven to 350℉. Spread turbinado /demerara sugar out on baking sheet. Roll dough in sugar, pressing as needed to coat outside fully.
6. Cut dough into ½-inch discs. Transfer cookies to parchment-lined baking sheet about 2 inches apart.
7. Bake until golden brown on edges, 12 to 13 minutes, turning sheet halfway through.
8. Remove from oven. Top each cookie with pinch of coarse salt.

Maple Almond Granola Clusters

Yield: 6 Cups

Prep Time: 10 Mins Cook Time: 35 to 40 Mins.

Instructions:

1. Preheat oven to 300℉. Line baking sheet with parchment paper.
2. In a large mixing bowl, combine oats, Fisher Chef’s Naturals Sliced Almonds, Fisher Chef’s Naturals Almond Flour, flaxseed meal, and salt. Toss until well combined.
3. Add maple syrup, vegetable oil, and vanilla extract. Stir until well combined.
4. Transfer granola mixture to prepared baking sheet and press down firmly, packing together.
5. Bake until golden brown and firm to touch, 35 to 40 minutes, rotating baking sheet halfway through.
6. Cool completely on pan before breaking into clumps.

Note: Store in an airtight container at room temperature for up to two weeks.