ALMOND FLOUR COOKIES

Ingredients
4   cups almond flour
1/3 cup melted butter
1/2 teaspoon vanilla
1/2 cup honey
2   eggs
1/4 teaspoon baking soda
1/4 teaspoon salt

1/2 cup raisins (optional)
1/2 cup unsweetened coconut flakes (optional)
1   tablespoon peanut butter (optional)
1/2 cup pecan pieces (optional)

Instructions

Mix together all ingredients.

The secret to cooking these is that they have to be tended. I cook dough balls 
of this mixture on two cookie sheets at 350 F degrees (180 C) for 6-8 minutes 
and then flatten them with a fork. Then I lower the temp to 300 F (150 C) for 
another 10-12 minutes. Every few minutes I alternate the two sheets on the 
oven racks. Another thing is to use heavy duty cookie sheets that are extra 
thick to help avoid burning.

Dan's notes:
When made with almond meal (with the nut skin in the flour) this is not at all 
like the typical chinese almond cookie.  It's slightly chewy, mealy, a little 
cakey and lightly sweet.