PUMPKIN SPICE BISCUITS

MAKES

12 biscuits

PREPARATION TIME

15 minutes

STEP 1:

Preheat the oven to 170℃, and line a biscuit tray with baking paper.

STEP 2:

On a very low heat gently melt the tahini and salt in a saucepan. Once melted remove from the heat and pour into a mixing bowl. Stir the honey into this warm mixture.

STEP 3:

Add 2 cups of almond flour to the tahini mixture. Here you can add the cacao nibs too, or add them on top at the end. Mix until a soft yet firm dough ball forms.

STEP 4:

Divide into 12 smaller balls, and smooth each ball out between your palms.

STEP 5:

Place on the prepared tray and flatten slightly with your fingertips. Decorate the tops of each cookie with a generous sprinkling of cacao nibs. Gently press them in to stop them from rolling off.

STEP 6:

Bake for 10 minutes in the oven. Remove from the heat and allow to cool and set on a wire rack. (See note below)

STEP 7:

Enjoy while they last! Warning: these cookies are so good you may just inhale them.

NOTE:

The bottom of the cookie tends to cook faster than the top of the cookie. Going over the cooking time might result in a nicely brown top but a slightly burnt bottom. Stick to the recommended cooking time, and remember to give your cookies a chance to set.

• 2 C almond flour
• ¾ C tahini
• ½ C raw honey * or alternative
• ½ tsp salt flakes
• ⅓ C Cacao Nibs

Pumpkin Spice Mix:

• 3 tsp ground cinnamon
• ¾ tsp ground nutmeg
• ¾ tsp ground ginger
• ⅓ tsp ground cloves